A while ago I read that people suffering with arthritis should limit the amount of vegetables from the nightshade family they eat to help reduce inflammation. What vegetables are part of the nightshade family? Tomatoes, potatoes, bell peppers and eggplants are a few of the better known ones. And ones that I am reluctant to give up.
When I thought about this theory a bit more, I realized that I really didn’t suffer any more than usual after eating any of the nightshade vegetables, so I did some investigation. I think that there are articles that both prove and disprove the idea of these plants causing inflammation, but I stopped when I found this one: 4 Myths About Nightshade Vegetables, because I liked the way it offered proof against all the misconceptions and made it okay for me to eat tomatoes and potatoes without worrying about any ill effects on my knees.
So now that it’s okay to eat nightshade vegetables, I decided to give this eggplant recipe a try. It’s good, though next time I will either get more eggplants or cut back on the amount of the miso mixture I use.
Here’s what happened:
Got some Asian eggplants.
Cut them in half lengthwise and prepared them for the oven.
While the eggplants were broiling, got started on the miso glaze.
Added the ginger, vinegar, sugar and water.
Mixed all the glaze ingredients together.
Now what? Got some green onions…
…and sliced them.
After 5 minutes, the eggplants were ready.
Coated the eggplants in the glaze.
After 2 minutes the eggplants were done. They had the green onions sprinkled over and were served with rice.
Here’s the recipe:
Makes 6 side-dish servings
Active time: 15 min
Start to finish: 25 min
6 tablespoons shiro miso (white fermented soybean paste)
3 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons water
3 3/4 teaspoons sugar
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil plus additional for brushing pan
6 Asian eggplants (about 8 inches), halved lengthwise
2 scallions, finely chopped
Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.