Recipe - Miso-Stuffed Eggplant

1 pound Japanese eggplant; (4 long
thin)
Three fourths cup Sweet miso
2 teaspoon Light tamari sauce

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 1/2inchdeep 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 Stewart’s 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 MCRecipe Digest V1 #916 by KitPATh phannema@wizard.ucr.edu on
Nov 19, 1997