Miso-marinated Eggplant

Miso-marinated eggplant is a delightful Japanese snack that combines the umami richness of miso with the tender sweetness of grilled eggplant. This dish is not only delicious but also offers a unique flavor profile that is both savory and satisfying.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste (white or yellow) - 2 tablespoons (30g)
• Mirin - 1 tablespoon (15ml)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Sugar - 1 teaspoon (4g)
• Green onions - 1 stalk, finely chopped (for garnish)
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
2. In a small bowl, mix together the miso paste, mirin, soy sauce, sesame oil, and sugar until well combined.
3. Spread the miso mixture evenly over the cut surfaces of the eggplant halves, ensuring it gets into the scored cuts.
4. Place the eggplant in a shallow dish, cover with plastic wrap, and marinate in the refrigerator for at least 15 minutes (up to 1 hour for more flavor).
5. Preheat a grill or grill pan over medium heat.
6. Once hot, place the marinated eggplant halves cut-side down on the grill and cook for about 5-7 minutes, until the flesh is tender and has nice grill marks.
7. Flip the eggplant and continue to grill for another 5 minutes until the skin is soft.
8. Remove from the grill and let cool slightly before slicing into smaller pieces.
9. Serve garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 17 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 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 and dietary fiber from eggplant, which supports digestive health.
• Miso is a source of probiotics, promoting gut health and aiding in digestion.

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