EGGPLANT WITH MISO SAUCE

Eggplant With Miso Sauce image

Provided by Trish Hall

Categories easy, quick, appetizer, side dish

Time 11m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 small Japanese eggplants - the long, slender, pale purple kind
2 tablespoons safflower oil
1/4 cup white miso (soybean paste)
2 tablespoons sake (rice wine)
Sugar to taste

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