Miso-glazed eggplant

Recipe

Miso-glazed eggplant

SERVES 4
TIME 20 minutes

Ingredients
3 tbsp. vegetable oil
4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
1/3 cup yellow or red miso*
2 tbsp. each packed light brown sugar and sake or white wine
1/4 tsp. red chile flakes
1/4 cup cilantro leaves
1 tsp. toasted sesame seeds

Directions
1. Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.

2. In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds and serve with steamed rice.

*Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.

PER SERVING 221 Cal., 49% (108 cal.) from fat; 4.7 g protein; 12 g fat (1.6 g sat.); 24 g carbo (3.9 g fiber); 838 mg sodium; 0 mg chol.

Serve with 2007 Chatter Creek Viognier

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