One of the pluses I mentioned about eggplants yesterday in the Nutrition DL post is that eggplants are an excellent source of fiber. When you’re looking for a meal to fill you up, fiber can play a big role in satiating you. To me, this makes meaty eggplant a perfect vegetable to use as a main course, rather than just a side.
This recipe is one of the first eggplant recipes I starting cooking regularly when I decided to expand my produce horizons. Spicy Miso Eggplant is a fairly quick and straight forward to prepare, and the miso continues to marinate the fleshy eggplants, making it perfect for leftovers.
I wrote this recipe using Chinese or Japanese eggplants, but you can also freely substitute it with other Asian varieties. The American or Italian versions will give you a little more bitterness than with the Asian eggplants.
This is a part of an on-going series called Nutrition DL, where I share facts about a seasonal fruit, vegetable or pantry staple and then give you a multitude of ways to enjoy it for a few weeks. So far, I’ve covered lentils, zucchinis, and tomatoes. Check back next week for the next eggplant adventure.