eggplant moons with miso scallion sauce

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a very simple recipe

 

 

 

* Exported from MasterCook *

 

Eggplant Moons With Miso Scallion Sauce

 

Recipe By :Healing Secrets of the Seasons by Judith Benn Hurley

Serving Size : 2 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 4-oz each slim purple or white eggplant (Asian type)

1 tablespoon miso (any type to taste)

2 tablespoons vegetable stock or water

2 scallions -- minced

 

Cut the eggplant into 1/2-inch slices, then cut each in half to form half-moons.

Steam the eggplant over boiling water until it's just tender, 20 to 25 minutes.

 

Meanwhile, in a small bowl, combine the miso, stock or water, and scallions.

When the eggplant is ready, tip it into a medium serving bowl, pour on the miso

sauce, and toss well to combine. Serve warm or at room temperature. (See tips)

 

TIP ~ If the weather is damp: Add cayenne, to taste to the miso sauce before

tossing with the eggplant, and serve warm.

 

TIP ~ If the weather is dry: Serve the eggplant at room temperature atop a nest

of greens.

 

Makes 4 side servings or 2 entree servings; 67 calories per entree serving; no

added fat.

 

Copyright:

" © 1998 Wm. Morrow "

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Per Serving (excluding unknown items): 46 Calories; 1g Fat (12.3% calories from

fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 319mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

NOTES : Japanese cooks and healers hold that miso, or soybean paste, is a

restorative to the entire system, helping to abate heat-induced fatigue. Miso

must be warmed by the food; never boiled.

 

Nutr. Assoc. : 3234 905 1582 0

 

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