Miso-Garlic Broiled Eggplant
Miso, garlic, and crushed red pepper give this dish an intense flavor. Serve this as an appetizer or side.
Recipe by Cooking Light September 2002
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04/26/2015
I didn't have mirin, so i used rice vinegar, still a good marinade/suce. Can't say i'd do it on eggplant again, but i think it would be fabulous on tofu!
12/29/2014
Only because it really burned despite trying the low-broil for 6 minutes and then high broil. It burned after 30 seconds on high broil. Despite this, it tasted great! Hate to have wasted these, though.
08/28/2012
This was amazing! Loved it. I have 2 settings on my broiler and cooked on low for 6 mins and then high for the last 2 since I saw other posters had said theirs burned.
08/28/2011
We changed the cooking method, but used the glaze. I cut the eggplant in half lengthwise, brushed on the glaze and cooked on a Webber grill. We actually cooked it with indirect heat because we were cooking pork chops that way, but I think it would work with direct heat as well. We cooked about 8 minutes without turning. They were fantastic.
02/10/2010
If I were rating on flavor alone I would give this 5 stars. However, the glaze started to burn under the broiler after only a few minutes. I will definitely make this again as it is one of the most delicious eggplant recipes I have found, but I will either try baking it instead of broiling or move the oven rack to a lower position to broil. I served this with CL potato crusted double horseradish salmon and brown rice.
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