Practicing Happiness April 2, 2016 Coaching Corner: Serve More, Eat More, Lose Weight April 2, 2016 INGREDIENTS: 4 each Italian eggplant, cut into spears ¼ cup Mirin ¼ cup White miso 1 tablespoon Granulated sugar ½ teaspoon Sesame oil ½ teaspoon Sesame seeds, for garnish 2 tablespoons Green onions, thinly sliced, for garnish
PREPERATION : Preheat the oven to 375°F. Spray a baking sheet with non-stick cooking spray. Arrange the eggplant on the baking sheet and coat each piece lightly with non-stick cooking spray. Bake in the oven for 15-20 minutes, or until the eggplant is cooked through and browned slightly on the edges. Meanwhile, mix the mirin, white miso, sugar, and sesame oil together in a bowl. Once the eggplant is ready, toss it with the miso glaze. Turn the oven up to 425°F and transfer the eggplant back to the baking sheet. Place the eggplant back in the oven and allow the glaze to become sticky and caramelized. Sprinkle with sesame seeds and sliced green onions.
NUTRITION: Serves: 16 Calories: 50 Fat: 0.5 grams Carbohydrates: 11 grams Sodium: 160 milligrams Fiber: 5 grams Protein: 2 grams