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Miso-roasted Eggplant

Yield Makes 4 servings


  • 2 tablespoons miso
  • 1 teaspoon mirin (rice wine)
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 4 Japanese eggplants, halved

How to Make It

  1. Combine miso and next 4 ingredients. Place eggplant in a heavy-duty zip-top plastic bag. Pour marinade over eggplant, and marinate in refrigerator 30 minutes. Remove eggplant from marinade; discard marinade. Place eggplant on a baking sheet coated with cooking spray.

  2. Roast at 450° for 15 minutes, turning once.