On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share a healthy and delicious recipe with us. Today, a new dressing for eggplant.
Lately, one of my favorite online recipe resources has been Food Blog Search. Powered by the benevolent and all-knowing Google, it's a database of thousands of meals, field-tested and approved by kitchen-savvy webfolk. All you have to do is type a few ingredients, and inside two seconds, the search engine will pull up a slew of suggestions from Smitten Kitchen, Wednesday Chef, the sorely missed Words to Eat By, and more.
I discovered Eggplant With Miso Sauce by way of Food Blog Search, on a site called Daily Unadventures in Cooking. Blogger Katerina pulled the dish from her old Moosewood cookbook and was impressed by the eggplant's texture and easy prep. After trying it, I concur, though I'd peg the sauce as the definite highlight.
See, when it comes to healthy meals, reliable, dynamic sauces are vital. It's their job to infuse foods with flavor, since vegetables and lean meats are generally cooked with so little oil and butter. This particular concoction is the perfect example. Here, the miso and lime create a sweet citrus counterpoint to the richer eggplant, without catapulting the dish into Paula Deen territory. At around 100 calories per serving, it's ideal for dieters, but the sauce makes it palatable enough for their non-dieting brethren, as well.
So, next time you're searching for a lighter dish, look for produce or protein paired with a tasty sauce. I bet Food Blog Search will have one or 12,000.
- 1 eggplant, cut into 1/2-inch rounds
- salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons miso
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger, minced or grated
- 1/2 lime, juiced
- 1 scallion, finely chopped
Salt both sides of the eggplant rounds and place in a colander for 30 to 60 minutes. Rinse. Pat each slice dry with paper towels.
Brush a cookie sheet with 1 teaspoon olive oil. Place the eggplant in one layer on the sheet and brush tops with remaining 2 teaspoons olive oil.
Broil rounds for 7-10 minutes until cooked through and browned. (No need to flip them.) Sprinkle on fresh salt and pepper.
Whisk together miso and water. Whisk in vinegar, ginger, and lime juice.
Drizzle sauce over eggplants and garnish with scallion.