Serves 6

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1-2 tablespoons olive or vegetable oil

6 slices eggplant

1½ cups miso, red or white

½ pound leftover turkey, chopped

¾ cup sugar

6 tablespoons mirin (type of rice wine)

5 tablespoons sesame oil

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1. Heat olive oil over medium heat in a grill pan or saute pan and cook eggplant until tender.

2. Place remaining ingredients in a separate pan.

3. Cook down slowly, using a spatula, until the mixture thickens.

4. Spread over eggplant and serve.

- From chef Hiroyuki "Zama" Tenaka of Zama restaurant

Per serving: Per serving: 381 calories, 22 g protein, 43 g carbohydrates, 16 g fat, 2 g saturated fat, 27 mg cholesterol, 929 mg sodium, 3 g dietary fiber, 16 g sugar.

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