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Tuesday, September 20, 2016

Miso-Glazed Eggplant Slices






  Mark Bittman  
  Time 30 minutes 
 Yield 4 servings 

Featured in: Miso Glazed Eggplant Slices.

Ingredients
2 medium or 1 large eggplant 11/2 to 2 pounds, cut into 1/2-inch slices
3 tablespoons neutral oil, like grapeseed or corn, or more as needed
1 tablespoon sesame oil
 Salt
 black pepper
½ cup miso
¼ cup honey
¼ cup hot water

Preparation
1. 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.
2. 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.
3. 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.

Nutritional analysis per serving (4 servings)
330 calories; 16 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 44 grams carbohydrates; 10 grams dietary fiber; 30 grams sugars; 7 grams protein; 1289 milligrams sodium

http://cooking.nytimes.com/recipes/1013680-miso-glazed-eggplant-slices
 

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