Total Calories: 48
1. Preheat the grill to high.
2. Cut the eggplants in half lengthwise. Using a sharp knife, make shallow crisscrosses on the flesh and skin sides of each half eggplant. The cuts should be 1/8 inch deep and 1/8 inch apart.
3. Combine the miso, sake, mirin, sugar, and mayonnaise in a bowl and whisk until smooth.
4. Brush the eggplants on both sides with sesame oil. Arrange the eggplants, flesh side down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Turn the eggplants with tongs and spread a generous spoonful of miso sauce over the flesh side of each. Continue grilling until the undersides are nicely browned and the flesh is soft, 6 to 8 minutes more. To test for doneness, gently squeeze the sides of the eggplant they should be softly yielding. Sprinkle the sesame seeds on top and serve immediately.
Serves 6 as a side dish, 3 as a light entrée
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.