Miso-Glazed Eggplant

Eggplant has a reputation for soaking up oil like a sponge, but salting it first fixes that problem and gives you tender, silky slices instead of a greasy mess. Leaving the skin on keeps its fiber and a purple pigment called nasunin intact, and the miso glaze brings live fermented cultures into the equation right at the end, after the heat's died down enough not to kill them off. It's a simple side that ends up doing a surprising amount for your gut. For more on the fiber quietly packed into this vegetable's skin, see our guide to eggplant's real fiber. If you like fermented, umami-rich sides, our doenjang vegetable soup is a good next stop, and the garlic here pairs well with a jar of fermented garlic confit if you want even more live cultures on the table.

Ingredients

• 2 medium eggplants, unpeeled, sliced into rounds
• 1 teaspoon salt
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons miso paste
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• Sesame seeds and chopped scallions for garnish

Instructions

1. Salt eggplant slices and let sit in a colander for 20-30 minutes to draw out moisture, then pat dry.
2. Whisk together miso, honey, rice vinegar, and garlic.
3. Brush eggplant slices with olive oil and grill or broil for 4-5 minutes per side until tender.
4. Brush with the miso glaze in the last minute of cooking.
5. Garnish with sesame seeds and scallions.

Nutrition Facts (per serving)

Forty minutes under the broiler gets you a side dish quietly slipping probiotics onto your plate.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.