Miso-Glazed Eggplant

Eggplant is one of my favorite vegetables and just happens to be in season, so NOW is the time to get the most from this healthy nightshade veggie. If you are looking for reasons to like eggplant...look no further, here are just a few of the reasons.

• The skin of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes.

• Eggplant is a rich source of phenolic compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection.

• Eggplant has a high fiber content which can prevent constipation, hemorrhoids, and colitis.

• Eggplant is naturally low in calories and has no fat. A cup has only 38 calories.

• Lowers cholesterol by preventing its absorption in the intestines.

• Eggplant can help in cases of stomach ulcers

• Eggplant can help in various nervous conditions.

• Eggplant contains a large amount of water. It is good for balancing diets that are heavy in protein and starches.
So, hit your local farmer's market or head to the produce section of your grocery store and try this recipe out. You won't be sorry.

Ingredients:

¼ cup yellow miso

2 tbsp sake

1 tbsp agave syrup

pinch of red chile flakes

1 tbsp olive oil

1tsp sesame oil

4 Japanese eggplants, cut in half lengthwise, then scored ½ inch deep on flesh side

1 tsp sesame seed

Directions:

In bowl, blend the miso, sake, agave and red chile flakes. Mix well and set aside.

In large vast iron skillet heat both oils over medium heat. Add eggplant, cut side facing down and cook until brown (3 minutes or so), Using tongs turn eggplant over with scored side facing up. Turn on your broiler.

Brush the miso mixture over the eggplant and place under the broiler. Cook until the eggplant turns a deep brown, 1-3 minutes.

Sprinkle the eggplant with sesame seeds and serve hot.

For more suggestion on healthy foods and recipes go to www.findyourorganicsoul.com