Baked Eggplant with Miso

This recipe from Men's Health is good!


2 medium japanese eggplants , washed and cut lengthwise into 1/3-inch slices or into 1/2 -inch disks
2 tbsp white (shiro) miso paste
2 tbsp rice wine vinegar or water
1 tbsp honey
2 tsp vegetable oil
1 tbsp soy sauce
1 tbsp plus 1 1/2 tsp lemon juice
fine sea salt and freshly ground pepper, to taste

Remove the toaster oven tray, line it with foil, and arrange the eggplant slices on it. Brush slices with oil. Turn the heat to broil. In a mixing bowl, stir together the miso paste, water, honey, oil, soy sauce, and 1 tablespoon of the lemon juice. Season the slices with salt and pepper and brush them with the miso glaze. Broil for 8 to 10 minutes until the slices are nicely caramelized and tender. Sprinkle the eggplant with the rest of the lemon juice.

If using broiler, toss eggplant slices with just enough oil to coat them. Arrange in a single layer. Broil 6 inches from the heat until caramelized, about 3-4 minutes. Flip them, brush more sauce on, and broil until caramelized, 2-3 minutes more. Brush one last with sauce before serving.

Makes 4 servings.

Recipe Notes

Japanese eggplant tastes sweeter than the traditional eggplant used in Italian cooking. Plus, it has fewer seeds.