Eggplant with miso glaze
2
Points® value
Total Time
30 min
Prep
12 min
Cook
18 min
Serves
4
Difficulty
Easy
Asian eggplants, sometimes called Chinese or Japanese eggplants, are slender, thinner-skinned, and less likely to be bitter than the regular variety. Besides the familiar deep purple, they also come in white and lavender hues. These miso-glazed eggplant halves get decadently caramelized under the broiler, and look great on the plate, sprinkled brightly with fresh Asian herb favourites, such as scallion and cilantro, or the addition of finely chopped basil. A memorable side dish as part of a larger Asian meal, these eggplants add both a sweet and umami touch to the table, and leftovers make a great addition to a steaming bowl of ramen.
Ingredients
Eggplant
1½ pound(s), Asian variety (about 4 eggplants) Portion Size 1
Dark sesame oil
4 tsp(s)
Mirin
⅓ fl oz, (2 tsp)
Sherry wine
2 tsp(s), (dry)
Water
1 tsp(s)
White miso
1 tbsp(s), or yellow miso
Sugar
1 tsp(s), granulated
Scallions
2 medium, thinly sliced (for garnish)
Cilantro
1 tbsp(s), chopped (for garnish)