Miso Eggplant
serves 2
Broiled Japanese eggplant infused with Asian flavors makes a quick and tasty weeknight side dish or meal.
Read more about this recipe at Coconut & Lime.
4 tablespoons shiro miso
3 tablespoons rice vinegar
2 tablespoons sugar
2-inch knob fresh ginger, finely grated
2 tablespoons water
4 Japanese eggplants, sliced lengthwise
Vegetable oil
prep: 10 minutes
total: 10 minutes
small bowl
whisk
brush
1. In a small bowl, whisk together the miso, vinegar, sugar, ginger and water until the sugar is dissolved.
2. Brush the cut sides of the eggplant with oil and broil, face up, for about 5 minutes or until they begin to turn golden and soften. Brush with the miso glaze and broil 2 additional minutes, then brush again and broil 3 minutes until the eggplant is totally tender and golden brown.
