Miso Asian Eggplant

Miso Asian Eggplant
A wonderful eggplant dish that uses just a fraction of oil.

Servings: 6

• 6 tablespoons shiro miso* (white fermented soybean paste)
• 3 tablespoons plain rice vinegar
• 1 1/2 tablespoons water
• 3 3/4 teaspoons sugar
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons vegetable oil plus additional for brushing pan
• 6 long thin Asian eggplants (about 8 inches), cut in half lengthwise
• 2 scallions, finely chopped

Preheat broiler.

Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.

Spray a large shallow baking pan with cooking oil spray and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil. Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again. Turn pan around in oven to ensure even broiling, then continue to broil until eggplant are tender and golden brown, 2 to 3 minutes. Sprinkle with scallions and serve.

Per Serving: 113 Calories; 6g Fat (43.6% calories from fat); 1g Saturated Fat; 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 630mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.