To quote Robin Bashinsky, the mastermind behind this recipe, “This is a dish full of char and vigor.” Savory miso is a natural match for thick eggplant steaks; look for miso in the refrigerated section of your grocery store’s produce department.
1 pound eggplant
2 tablespoons canola oil
1 tablespoon light brown sugar
1 tablespoon lower-sodium soy sauce
2 teaspoons white miso
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh cilantro
Added sugars 3g
Calcium 1% DV
Potassium 6% DV
How to Make It
Heat a grill pan over high. Coat with cooking spray. Cut 1 lb. eggplant into 3/4-inch-thick rounds; coat eggplant slices generously with cooking spray. Grill eggplant slices, turning occasionally, until charred and tender, 8 to 10 minutes.
Whisk together canola oil, light brown sugar, lower-sodium soy sauce, white miso, and crushed red pepper in a large bowl. Add eggplant slices; toss to coat. Sprinkle with chopped fresh cilantro.
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