Eggplant With Miso Sauce

Ingredients

• 4 small Japanese eggplants – the long, slender, pale purple kind
• 2 tablespoons safflower oil
• ¼ cup white miso (soybean paste)
• 2 tablespoons sake (rice wine)
• Sugar to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    212 calories; 8 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 30 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 5 grams protein; 648 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
2. 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.
3. 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.