Miso Glazed Japanese Eggplant
- 2 Japanese eggplant washed and sliced in half.
- 2 tbsp Mirin sweet rice vinegar
- 1/4 cup organic white miso paste
- 1 tbsp toasted sesame seeds
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp coconut sugar
- 1 tbsp chopped scallions or spicy sprouts
- Preheat broiler to high.
- Brush both sides of the eggplant halves with 1tbsp vegetable oil.
- Combine all other ingredients, except sesame seeds and sugar, mixing until smooth.
- Place eggplant halves skin side up on a parchment or a silicone lined baking sheet.
- Broil on second level down from the element until skin starts to darken 3-5 minutes.
- Turn eggplant over and broil flesh side 2 minutes.
- Brush flesh side thickly with miso mixture, sprinkle with sesame seeds and sugar, continue to broil until bubbly and softened.
- Remove from heat and sprinkle with scallions or sprouts.
Eggplant is an excellent source of dietary fiber and a very good source of vitamin B1, B6 and potassium. Research on the health benefits of eggplant have focused on a flavonoid in the skin called nasunin, a powerful antioxidant and free-radical scavenger, shown to protect cell membranes from damage. Miso is a good source of many minerals, including zinc, manganese, phosphorous, Iron, and copper. Miso also contains vitamin B2 and B6, as well as protein and dietary fiber.
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