Broiled Eggplant
Broiled Eggplant - Eggplant with a savory seasoning
Healthy, because
Even smarter
Nutritional values
The lactic acid-fermented paste made from soybeans, salt, and cereals contains essential amino acids and minerals. Depending on the variety, miso also contains 12 to 20 percent protein. In Japan, miso is one of the indispensable seasonings in everyday cooking.
You don't have to be vegetarian to appreciate the spicy eggplants. They taste just as good with fish or poultry as they do with a salad and sticky rice as a meatless meal.
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5.2 mg | (5 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 Tbsps unhulled Sesame seeds
- 9 Tbsps red Miso paste
- 2 ozs Raw cane sugar
- 4 Tbsps Mirin
- 2 Tbsps Rice vinegar
- 6 Tbsps Vegetable broth
- 2 Tbsps light soy sauce
- 2 large Eggplant
- 3 Tbsps Canola oil
Kitchen utensils
Preparation steps
Toast sesame seeds in a dry frying pan until golden brown over medium heat. Remove from heat and let cool.
Add miso, sugar, mirin, rice vinegar, vegetable broth and soy sauce to a small pot. Bring to a boil over medium heat, stirring. Remove from heat and set aside.
Rinse eggplant, wipe dry and cut in half lengthwise. Score cut surfaces crosswise. Heat oil in a large non-stick skillet.
Working in batches, fry cut surfaces of eggplant halves until golden brown for 3-4 minutes. Turn eggplant halves, cover and cook until soft over medium heat, 3-4 minutes. Then place skin-side down on a baking sheet.
Brush with the mirin-miso mixture and broil 4-5 minutes under the preheated oven broiler. Before serving, sprinkle with sesame seeds.
