Low-Carb Simple Miso-Glazed Eggplant

Miso-glazed eggplant is a simple and delicious dish that offers yet another way to showcase eggplant. A star of summer produce, eggplant is low in calories and a source of fiber and antioxidants like nasinen. In this dish, eggplant’s creamy flesh soaks up savory and umami flavors of miso paste, soy sauce, and mirin. Just roast the eggplant, pour an easy sauce over the flesh, and broil until the sauce caramelizes into a glaze. 

Miso paste is available in Asian markets, but it’s also becoming mainstream. It’s in many major supermarkets and grocery stores, and it’s easy to find online. 

Tips and Serving Suggestions

• White (shiro) miso paste is milder and sweeter. Red (aka) miso paste is stronger and smokier. 
• Japanese, Chinese, and Italian eggplants are all good options. Italian eggplant can take a little longer to cook. 
• For a simple dinner, bake or broil salmon, tofu, or chicken with the eggplant. Serve with cooked brown rice or baked sweet potato for a balanced meal. 
• For a breakfast option, add 1 egg per person over the eggplant before broiling it. Broil until the egg is cooked. Serve with fruit, avocado slices, or tofu. 

Recipe for Miso-Glazed Eggplant

Makes 4 servings

Ingredients: 

• 24 ounces of eggplant, about 2 medium Italian eggplants or 3-4 Japanese eggplants
• 1 tablespoon of sesame oil
• ¼ cup of white or red miso paste
• 2 tablespoons of mirin (rice wine) or rice wine vinegar
• 2 tablespoon of water
• 1 tablespoon of low-sodium soy sauce
• 2 teaspoons of honey
• Optional garnishes: sesame seeds, cilantro, slice scallions

Instructions: 

1. Preheat the oven to 400°F. Line a baking sheet with foil and spray it with cooking spray.
2. Cut the eggplants in half lengthwise. Using a sharp knife, score the flesh in a crisscross pattern without cutting through the skin.
3. Brush the cut side of the eggplant with sesame oil and place it flesh-side down on the prepared baking sheet
4. Bake for 15-20 minutes, or until the eggplant is tender and can be easily pierced with a fork.
5. While the eggplant is baking, whisk together the miso paste, mirin, water, soy sauce, and honey in a small bowl.
6. Remove the eggplant from the oven and turn it over to expose the flesh side. Brush the miso glaze generously over the scored flesh.
7. Return the eggplant to the oven and set the broiler to high. Broil for 3-5 minutes, checking it often to prevent burning. Remove from the oven when the glaze caramelizes and bubbles. Serve hot. Garnish as desired. 

Nutrition information per serving: 140 calories; 5 grams of fat; 1 gram of saturated fat; 0 mg of cholesterol 820 mg of sodium; 20 grams of carbohydrates; 12 grams of sugar; 4 grams of protein

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