Ww 2 Points Japanese Grilled Eggplant Aubergine
Discover the bold, umami-packed flavors of this Weight Watchers-friendly Japanese Grilled Eggplant (Aubergine) recipe, clocking in at just 2 points per serving! This quick and easy dish features tender, smoky eggplant that’s brushed with a savory-sweet miso glaze made from miso paste, low-sodium soy sauce, mirin, and a touch of honey (or agave for a vegan twist). Perfectly charred on the grill or grill pan, each slice is topped with toasted sesame seeds and fresh green onion for a stunning finish. Ready in under 30 minutes, this low-calorie recipe is perfect as a healthy side dish or a light, flavorful main course when served alongside rice or salad. A must-try for those craving authentic Japanese-inspired cuisine with a health-conscious twist!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 2 tablespoons miso paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon rice vinegar
- 0.5 teaspoon sesame oil
- 1 teaspoon honey (or agave syrup for a vegan option)
- 1 teaspoon toasted sesame seeds
- 1 tablespoon green onion (scallion), sliced
Instructions
Preheat your grill to medium-high heat or prepare a grill pan on your stovetop.
Wash the eggplants and slice them lengthwise into halves. Score the flesh of each half in a crosshatch pattern, being careful not to cut through the skin.
In a small bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, sesame oil, and honey until smooth.
Brush the cut sides of the eggplants with the miso mixture, ensuring an even coating. Reserve some of the sauce for later use.
Place the eggplants on the preheated grill, cut side down. Grill for 5-7 minutes until the flesh is lightly charred and soft.
Flip the eggplants over and brush the grilled side with more of the miso sauce. Continue grilling for an additional 5-7 minutes until the skin is tender and the flesh is fully cooked.
Remove the eggplants from the grill and arrange them on a serving plate.
Sprinkle the toasted sesame seeds and sliced green onions over the grilled eggplants as a garnish.
Serve warm as a side dish, or pair with rice or a salad for a light main course.
Nutrition Facts
Calories |
90 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
