Sweet Miso-Glazed Eggplant

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* Exported from MasterCook *

 

Sweet Miso-Glazed Eggplant

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 whole Japanese eggplant

1 teaspoon sea salt

2 teaspoons chickpea miso, or regular miso

1 tablespoon rice wine

1 teaspoon tamari soy sauce

1 teaspoon extra-virgin olive oil

 

Slice the eggplant down the middle lengthwise and score on the skin side with

shallow X-shaped incisions. Salt the flesh and let it sit for 30 minutes.

Rinse well to get all the bitter acid and salt out. Squeeze with paper towels

to dry.

 

Preheat the oven to 375F. In a small mixing bowl, mix together the miso, rice

wine, and tamari. Set aside.

 

Rub the flesh part of the eggplant with the olive oil and place on a nonstick

baking tray. Bake for 20 to 25 minutes or until soft. Remove from the oven.

 

Spread the miso mixture into the eggplant flesh, getting it into the X-shaped

incisions. Place in the oven for an additional 10 minutes.

 

 

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Per Serving (excluding unknown items): 16 Calories; 1g Fat (85.1% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

554mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0