Broiled Baby Eggplants with miso dressing

Miso has nutty and salty tones which is why it works as such a great complement for the subtle eggplant.

Ingredients
12 baby, or 4 small eggplants
2 Tb vegetable or olive oil
1/2 tsp each salt and pepper
1 tsp sesame seeds
4 scallions, chopped, to garnish

Dressing
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

DIRECTIONS

  1. 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.
  2. 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

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2 Comments

Filed under Appetizers, Sides, Vegetarian, Veggies

2 responses to “Broiled Baby Eggplants with miso dressing

  1. If miso paste is hard to come by, alter the recipe and use oyster sauce and reduce the lemon juice!

  2. Pingback: Salmon in Brine « [The Faith Keith]

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