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Miso-Stuffed Eggplant

There are dozens of kinds of miso, each with its own aroma and flavor. All are packed with protein. Whether you use sweet and fine-textured, salty and rough, smooth and tart, or any one of the many other types is strictly a matter of taste. For this dish, however, a sweet version is recommended.

  • Servings: 4
Miso-Stuffed Eggplant


  • 4 Japanese eggplants, 6 to 8 inches long
  • 3/4 cup sweet miso
  • 2 teaspoons light tamari sauce


  1. In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler.

  2. Combine the miso and tamari in a small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant.

  3. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes.

Reviews (1)

  • DustinEmerson 9 Jan, 2014

    I haven't tried this recipe yet, but if you use a different type of miso that will greatly affect the outcome. White miso tends to be saltier, there are sweeter types. Koji miso is one of my favorites, it is very creamy and sweet/salty.

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