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.


  • 4 Japanese eggplants, 6 to 8 inches long

  • ¾ 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.

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