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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Japanese Eggplant, Lowfat, Side dishes, Stewart, Vegetables 4 Servings

INGREDIENTS

1 lb Japanese eggplant, 4 long
thin
3/4 c Sweet miso
2 t Light tamari sauce

INSTRUCTIONS

In a large steamer, steam the eggplant for 10 to 12 minutes, until
very tender. Turn on the broiler. Combine the miso and tamari in  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.
PER SERVING: 132 cals, 3.3 g fat (21.3% cff)  PANTRY TIPS: There are
dozens of kinds of miso, which is fermented  soybean paste, each with
its own aroma and flavor. All are packed  with protein, vitamins, and
minerals. Use sweet miso for the eggplant.  CREDITS: Martha Stewart,
Martha Stewarts Healthy Quick Cook,  (Clarkson N. Potter Inc., Oct
1997).  Buster and Kitpath Nov 97  Recipe by: Healthy Quick Cook by
Martha Stewart (1997)  Posted to MC-Recipe Digest V1 #916 by KitPATh
<phannema@wizard.ucr.edu> on Nov 19, 1997

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