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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (282g) Recipe makes 4 servings |
||
| Calories 201 | ||
| Calories from Fat 101 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 498mg | 20% | |
| Potassium 623mg | 17% | |
| Total Carbohydrate 22.2g | 7% | |
| Dietary Fiber 9.4g | 37% | |
| Sugars 9.7g | ||
| Protein 5.5g | 10% | |
Japanese Eggplant With Miso
By: Missy Wombat
May 29, 2007
A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan.
SERVES 4
Ingredients
- 50 g miso (red or white)
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 egg yolk
- 2 eggplants
- salt, to taste
- 2 tablespoons white sesame seeds, toasted
- 1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
- 2 tablespoons vegetable oil
- 4 green onions (to garnish)
Directions
1
In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.2
Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.3
Either BBQ, grill or panfry eggplant until soft.4
Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.5
Serve, garnished with a little julienned spring onion greens.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Kitsune
On Dec 12, 2008
This was so GOOD! I didn't use the 5 spice because (1) I didn't have any and (2) I somehow overlooked that bit. Still, this was very delicious. I used my George Foreman grill to cook the eggplant and it worked great. I think next time I'll slice the eggplant a bit thicker though. I'm thinking this would be nice on fish as well.
From: Manon Barwick
On Jul 19, 2008
I have now cooked this recipe about 4 times and I LOVE it! I have used white and awase(mix of red and white) miso and both turned out really well. I find that if I put the lid on my frypan when I'm cooking the eggplant before adding the miso it draws out more of the bitterness. I also use brown sugar and serving with spring onions is a MUST for me! Thanks so much!
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