Charbroiled Eggplant with Miso Dressing
2 round eggplants, in 1/2-inch slices
Brush eggplant with oil and season with salt and pepper. Charbroil, or broil on top rack of oven, until golden brown and tender.
1/3 cup olive oil
salt and pepper to taste
1/3 cup white miso
1/3 cup mirin
2 tablespoons rice vinegar
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1 tablespoon olive oil
1 tablespoon sugar
Whisk together dressing ingredients, adding a little water if too thick. Ladle dressing over eggplant; garnish with green onions if desired.
Miso eggplant, known in Japanese as
Adrienne, Los Angeles
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