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.

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Ingredients

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Directions

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

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  • 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.

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

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