MISO-GLAZED EGGPLANT SLICES
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If time allows, sprinkle the eggplant liberally with salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame.
- Combine the neutral and sesame oils and brush the eggplant on both sides with the oil mixture. Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil. Grill until browned on both sides, about 10 minutes total, turning once or twice and brushing with more oil if it looks dry.
- When the eggplant is almost done, whisk together the miso, honey and hot water and generously brush the eggplant with this mixture. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining miso sauce.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1291 milligrams, Sugar 32 grams, TransFat 0 grams
HONEY-MISO GLAZED EGGPLANT
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 to 3 Japanese eggplants lengthwise and crosswise. Brush both sides with 2 tablespoons olive oil. Place skin-side down on a foil-lined baking sheet. Roast at 400 degrees F until tender, about 15 minutes. Whisk 2 tablespoons each white miso paste and honey and 1 teaspoon sesame oil. Flip the eggplant, brush with the glaze and broil until lightly charred, about 4 minutes. Top with sliced scallions and cilantro.
MISO-GLAZED EGGPLANT
One of my favorite ways to serve beautiful purple eggplants is with a bit of miso and honey, grilled to caramelized, golden perfection. It's an incredibly fast and easy way to cook eggplant, and your guests will be wowed by how much flavor you get out of this beautiful vegetable! Super simple with just a few basic ingredients, this is the perfect side dish for any summer party.
Provided by Dan Churchill
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
- Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
- Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
- While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
- Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
Nutrition Facts : Calories 128.2, Fat 6.3, SaturatedFat 0.9, Sodium 159, Carbohydrate 18, Fiber 8.5, Sugar 8.5, Protein 3.3
HONEY MISO GLAZE
Steps:
- Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.
GLAZED EGGPLANT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons each water and oyster sauce, 2 teaspoons chili-garlic sauce, 1 1/2 teaspoons fish sauce and 1 teaspoon sugar; set aside. Cut 4 small Japanese eggplants in half lengthwise, then cut into 1 1/2-inch chunks. Cook in 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until tender, 6 to 8 minutes. Add the sauce mixture. Simmer, tossing, until glazed, 30 seconds to 1 minute. Top with chopped peanuts and cilantro.
MISO GLAZED EGGPLANT: LOW CARB
A streamlined take on nasu dengaku, broiled eggplant is brushed with a miso-soy glaze producing a simple yet satisfying side dish. With just four ingredients, the quality of the eggplant is important in this recipe. Seek out the freshest eggplants that are thin with slightly firm flesh and smooth and shiny skin. Older eggplants tend to be bitter.
Provided by Food Network Kitchen
Categories side-dish
Time 16m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.
- Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan.
- Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve.
Nutrition Facts : Calories 101 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Carbohydrate 7.5 grams, Fiber 2.5 grams
MISO-GLAZED EGGPLANT SLICES
Try this Asian-inspired eggplant recipe flavored with white miso paste.
Provided by annalauren_s
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a grill pan over high heat and spray well with cooking spray. Spray eggplant slices with cooking spray and grill in the hot pan, turning occasionally, until soft and charred, about 10 minutes.
- Meanwhile whisk oil, honey, tamari, white miso, and red pepper together in a large bowl. Add eggplant slices and toss to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 12.1 g, Fat 7.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 332.2 mg, Sugar 7.5 g
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