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!
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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
Directions
Step 1
Preheat your grill to medium-high heat or prepare a grill pan on your stovetop.
Step 2
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.
Step 3
In a small bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, sesame oil, and honey until smooth.
Step 4
Brush the cut sides of the eggplants with the miso mixture, ensuring an even coating. Reserve some of the sauce for later use.
Step 5
Place the eggplants on the preheated grill, cut side down. Grill for 5-7 minutes until the flesh is lightly charred and soft.
Step 6
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.
Step 7
Remove the eggplants from the grill and arrange them on a serving plate.
Step 8
Sprinkle the toasted sesame seeds and sliced green onions over the grilled eggplants as a garnish.
Step 9
Serve warm as a side dish, or pair with rice or a salad for a light main course.
Nutrition Facts
| Serving size | (693.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 364.0 |
| Total Fat 11.4g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1857.0mg | 0% |
| Total Carbohydrate 59.2g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 35.9g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 100.1mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1476.4mg | 0% |
Source of Calories