EGGPLANT WITH MISO SAUCE
Provided by Trish Hall
Categories easy, quick, appetizer, side dish
Time 11m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
- Combine miso and sake in a small saucepan over low heat and stir. Add sugar to taste - from a pinch to 3 tablespoons. Stir until thoroughly blended. Remove from heat but keep warm.
- Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming. Cover and cook for three minutes. Uncover, turn eggplants, and brush the cut side with miso sauce. Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 17 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 27 grams
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