Miso Glazed Eggplant: Low Carb

• 1 tablespoon white or yellow miso
• 1 teaspoon soy sauce
• 2 medium Asian eggplants (long, thin eggplants), about 4 ounces
• Vegetable oil

1. Position an oven rack in the upper part of the oven and preheat the broiler.
2. Line a pan with foil.
3. Whisk the miso and soy sauce together in a small bowl.
4. Trim the eggplant stems and halve lengthwise.
5. Lightly score a diamond-like pattern into the flesh of the eggplant.
6. Put the eggplants, skin-side up on the prepared pan.
7. Broil the eggplants until the skin discolors, about 1 minute.
8. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes.
9. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute.
10. Serve.

white, soy sauce, eggplants, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/miso-glazed-eggplant-low-carb-recipe.html (may not work)