Grilled Asian Eggplant with Miso and Sesame Oil
6.4g
Net Carbs
5.7g
Protein
19.2g
Fat
5.2g
Fiber
223
Calories
Ingredients:
- 1 teaspoon Garlic
- 50 leaves Basil
- 2/3 tablespoon Miso Paste, all styles
- 16 ounces Eggplant
- 2 ounces Dry Roasted Peanuts (with Salt)
- 1 1/3 tablespoons Toasted Sesame Oil
- 1 tablespoon Organic Tamari
- 1/8 serving Hoisin Sauce
- 1/3 tablespoon chopped Shallots
- 2 tablespoons Canola Oil
Directions:
Miso paste can be made from barley, rice or soy. This recipe calls for the soy kind, brown is more mellow tasting than red or white. Asian eggplants are narrow and straight, with a sweeter taste than the larger, rounder Italian ones. Holy basil is best for this recipe because it has an anise flavor. Substitute another sweet basil if you cannot find it. If you don't have a grill, use the broiler instead.
- Prepare the topping in a small bowl, thoroughly mixing the Hoisin sauce, 1 teaspoon toasted sesame oil, minced garlic, chopped shallot, tamari and miso paste. Set aside.
- Prepare the marinade by mixing together the remaining 1 tablespoon of toasted sesame and canola oil. Brush on the eggplant and let stand for 30 minutes or up to an hour.
- Preheat the grill to medium. Grill eggplant halves, skin side down, for 2-3 minutes. Turn and grill for another 2-3 minutes on the other side.
- Using a butter knife, spread the topping on the cut side of the eggplant halves. Sprinkle with basil and 1/4 roasted chopped peanuts (if using) before serving. Enjoy!
- Steel's Rocky Mountain Hoisin Sauce contains no sugar. To chiffonade is to cut into narrow strips. Stack the basil leaves, roll them tightly and then slice into thin strips with a sharp knife.
This recipe was created for Atkins by chef Simpson Wong.
