Japanese Sesame Miso Eggplant Steaks

Japanese eggplants have a creamy mild flavor and texture. You can find these long, slender purple in many Asian grocery stores and produce markets.

Marinating Time: At least 20 minutes to an hour

Nutrition Facts

Serving Size: 1/4 recipe

  • Calories 135
  • Carbohydrate 24 g
  • Protein 3 g
  • Fat 3 g
  • Saturated Fat 0.4 g
  • Sugars 11 g
  • Dietary Fiber 6 g
  • Cholesterol 0 mg
  • Sodium 475 mg
  • Potassium 290 mg

This Recipe Serves 4


4 Japanese eggplants, cut in half lengthwise
1/2 cup white miso
1/4 cup mirin
1/4 cup rice vinegar
2 Tbsp low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp sesame seeds
3 scallions, minced for garnish


  1. In a medium mixing bowl, combine the marinade ingredients with a whisk. This can be done up to a few days before grilling. Place the eggplant in a dish large enough to hold it in one layer and pour marinade over. Marinate for at least 20 minutes to an hour.
  2. Preheat grill to medium high and place on grill grate. Place the eggplant on the grill cut side down and cook under direct heat for 4-6 minutes. Turn and repeat process for the other side until eggplants are tender.
  3. Garnish with green onions and additional sesame seeds if desired.

Choices/Exchanges: 1/2 Carbohydrate, 3 Vegetable, 1/2 Fat

From Sizzle and Smoke by Steven Petusevsky

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