A wonderful eggplant dish that uses just a fraction of oil. *To make this Core, substitute Splenda for sugar. Miso can be found in the Asian food section of most grocery stores.
Servings: 6
• 6 tablespoons shiro miso* (white fermented soybean paste) • 3 tablespoons plain rice vinegar • 1 1/2 tablespoons water • 3 3/4 tsp sugar* • 1 tablespoon finely grated peeled fresh ginger • 2 tablespoons vegetable oil plus additional for brushing pan • 6 long thin Asian eggplants (about 8 inches), cut in half lengthwise • 2 scallions, finely chopped
Preheat broiler.
Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
Spray a large shallow baking pan with cooking oil spray and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil. Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again. Turn pan around in oven to ensure even broiling, then continue to broil until eggplant are tender and golden brown, 2 to 3 minutes. Sprinkle with scallions and serve.
