Miso Marinated Eggplant

Miso Marinated Eggplant is a savory and umami-rich Japanese breakfast dish that showcases the natural sweetness of grilled eggplant enhanced by a miso marinade. Perfectly balanced and easy to prepare, this dish is a delightful addition to your morning routine.

Ingredients

• Japanese eggplant - 2 medium (about 300g)
• White miso paste - 2 tablespoons (30g)
• Mirin - 1 tablespoon (15ml)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Sugar - 1 teaspoon (4g)
• Green onions - 2 stalks, finely chopped
• Sesame seeds - 1 tablespoon (9g) for garnish

Steps

1. Start by preparing the marinade. In a small bowl, combine the white miso paste, mirin, soy sauce, sesame oil, and sugar. Mix well until the sugar is dissolved and the mixture is smooth.
2. Slice the Japanese eggplants in half lengthwise. Score the cut sides with a knife in a crisscross pattern to help them absorb the marinade.
3. Place the eggplant halves in a shallow dish and spread the miso marinade evenly over the cut sides. Let them marinate for at least 15 minutes (or up to 1 hour for more flavor).
4. Preheat your grill or a non-stick skillet over medium heat. Once hot, place the marinated eggplants cut-side down on the grill/skillet.
5. Cook for about 5-7 minutes, or until the cut sides are caramelized and the eggplant is tender. Flip them over and cook for an additional 2-3 minutes on the skin side.
6. Remove the eggplant from the heat and let them cool slightly. Sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help protect against cellular damage.
• Low in calories and high in fiber, promoting a healthy digestive system.

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