• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Miso-Stuffed Eggplant

  • Recipe Submitted by on

Category: Low Fat, Side Dishes, Vegetables

 Ingredients List

  • 1 lb Japanese eggplant; (4 long
  • -thin)
  • 3/4 c Sweet miso
  • 2 ts Light tamari sauce


In a large steamer, steam the eggplant for 10 to 12 minutes, until very
tender. Turn on the broiler. Combine the miso and tamari in small bowl.
Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2
tablespoons of miso into each eggplant. Place on a baking sheet and slide
under the broiler until slightly browned, about 2 to 3 minutes. PER
SERVING: 132 cals, 3.3 g fat (21.3% cff)

PANTRY TIPS: There are dozens of kinds of miso, which is fermented soybean
paste, each with its own aroma and flavor. All are packed with protein,
vitamins, and minerals. Use sweet miso for the eggplant.

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