Keto Eggplant Food

MISO GLAZED EGGPLANT: LOW CARB

Miso Glazed Eggplant: Low Carb image

A streamlined take on nasu dengaku, broiled eggplant is brushed with a miso-soy glaze producing a simple yet satisfying side dish. With just four ingredients, the quality of the eggplant is important in this recipe. Seek out the freshest eggplants that are thin with slightly firm flesh and smooth and shiny skin. Older eggplants tend to be bitter.

Provided by Food Network Kitchen

Categories side-dish

Time 16m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 tablespoon white or yellow miso
1 teaspoon soy sauce
2 medium Asian eggplants (long, thin eggplants), about 4 ounces
Vegetable oil

Steps:

Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.
Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan.
Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve.

Nutrition Facts : Calories 101 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Carbohydrate 7.5 grams, Fiber 2.5 grams

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