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Categories:Viewed: 77 - Published at: 4 years ago
Ingredients
- 1 eggplant, cut into 1/2-inch rounds
- olive oil
- salt and pepper
- 3 tablespoons miso
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 teaspoon gingerroot, minced
- 1/2 lime, juice of
- 1 scallion, finely chopped
Method
- Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
- Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
- Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
- Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
- Drizzle sauce over eggplants and garnish with scallion.
