Miso Glazed Eggplant: Low Carb

  • Yield : 2 servings
  • Prep Time : 10m
  • Cook Time : 6m
  • Ready In : 16m
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Nutritional Info

This information is per serving.

  • Calories

    101 calorie
  • Fat

    7.5 grams
  • Saturated Fat

    1 grams
  • Carbohydrate

    7.5 grams
  • Fiber

    2.5 grams


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


Step 1

Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.

Step 2

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.

Step 3

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.

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