Miso has nutty and salty tones which is why it works as such a great complement for the subtle eggplant.
1/3 C miso paste (preferably light-colored)
3 TB sugar
3 Tb sake
Juice of 1/2 lime AND 1/2 lemon
1/2 ts chili pepper flakes OR
1/2 fresh red chili pepper, finely chopped
- Preheat the oven to 400 degrees. If using baby eggplants, slice in half lengthwise, leaving stems on. For larger eggplants, cut into 1-in slices. Cut a crisscross pattern into the flesh. Drizzle with the oil and season with salt and pepper. Transfer to a nonstick baking sheet and bake for about 20 minutes, until golden.
- Preheat the broiler to high. In a small bowl, combine the dressing ingredients, mixing well. Spread the mixture thickly onto the eggplants and sprinkle with the sesame seeds. Place under the broiler for 1-2 minutes. Serve garnished with the scallions and accompanied by any leftover dressing as a dip.
Preparation time 10 minutes
Cooking time 22 minutes
Makes 8 servings
[Recipe Source: Jennifer Joyce, Small Bites:tapas, sushi, mezze, antipasti, and other finger foods]
10 Days of Veggies