Miso, garlic, and crushed red pepper give this dish an intense flavor. Serve this as an appetizer or side.
1/4 cup mirin (sweet rice wine)
3 tablespoons yellow miso (soybean paste)
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions
How to Make It
Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.