Miso Glazed Eggplants

Something I really enjoy when I go out to eat sushi is the miso glazed eggplant.  I've been wanting to try making it at home for a while now, but when I saw these mini purple eggplants at the farmer's market this past weekend I had to buy them!!  I knew just what I was going to make with them too!!  The recipe below is adapted from one I found using the Epicurious free iPhone application!!  As a side note, I actually use this app a lot and find it to be very helpful and easy to use!

 Miso Glazed Eggplants
(makes 3 servings)
3 tablespoons white miso paste
1 1/2 tablespoons rice vinegar
1 teaspoon water
1 1/4 teaspoons sugar
1 tablespoon grated peeled fresh ginger
3 Asian eggplants, halved lengthwise
1 tablespoons vegetable oil, plus more for brushing on eggplants


Preheat broiler. Whisk miso, vinegar, water, sugar, and ginger until sugar is dissolved.  Brush a baking sheet with oil and arrange eggplants, cut side up, in pan.  Brush tops of the eggplants with 2 tablespoons oil.  Place under broiler, 5 inches from heat, for about 5 minutes.  You should see the eggplants turn pale golden and soften.  


Brush eggplants generously with miso glaze, and broil for 3 more minutes.  Brush again with miso and rotate pan 180 degrees then continue to broil until eggplant is tender and the glaze is golden brown.  Serve and enjoy!

Picnic in the Park

Yesterday was such a gorgeous day, it was perfect for a nice little picnic in the park!  Of course I made us something delicious to eat!  I made us some roasted eggplant and white bean spread with some Stacy's Pita Chips for dipping!  And then I threw together a very yummy hearty sandwich with grilled chicken, arugula, tomato slices, mashed avocado, and spicy light mayo served on a whole wheat baguette!  Doesn't that sound amazing??  I think so (and so did my friends)!

What's your favorite picnic sandwich???

Eggplant Mozzarella

Eggplant Mozzarella (not parmesan)

serves 4

2 eggplants sliced into rounds and grilled

2 cups baby spinach leaves

2 cups real easy tomato sauce mixed together with 1 cup Rao's Marinara sauce

3 cups of shredded mozzarella cheese

salt and pepper to taste

Pour some tomato sauce into the bottom of the baking dish of your choice. Place grilled eggplant on top, covering the dish's surface area. Sprinkle 1/2 the spinach leaves on the eggplant slices and then sprinkle with cheese, salt, and pepper. Pour more sauce on top of the cheese and then repeat layering ingredients until you run out making sure the top layer is cheese.

Bake at 375 for about 40-50 minutes. Enjoy!