This picture doesn’t do it justice to how delicious it is. It is so flavorful, super filling and such a great serving of vegetables. My entire family loves it which I never dreamed my 6 yr old son would TOUCH. AN. EGGPLANT. There are so many recipes on Pinterest, but a lot have unnecessary sugar. The miso is so strong, I’d let it speak for itself. So often people take a vegetable and douse it in sauces and it’s no longer healthy. What’s the point in that? Fried okra? Why not grill it? I digress…

Cut eggplant in 1/2 lengthwise and soak in a bowl of water, any temperature fro 5 minutes. Meanwhile make the sauce.

SAUCE:
1 TBSP miso glaze
2 tsp cooking sake
1 tsp olive oil (1/2 for sauce and 1/2 for frying pan)
Cook over medium to light heat and stir together until well blended.

Drain bowl with eggplant and slice eggplant meat in criss-crosses (make sure not to cut too deep so skin is cut). Microwave for 4-5 minutes (1000 watts vs 750 watts) and remove carefully. Divide sauce evenly amongst eggplant halves and cook face down on frying pan on medium. Only needs 1-2 minutes on stove. Remove from heat and enjoy with your favorite protein. I ate both halves which was enough vegetables and carbs (~26 carbs per eggplant) so this with Tuna was my dinner portion. I was VERY satisfied.

Let me know if you try it and any modifications you make!