| 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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