Miso-roasted Eggplant

Recipe from


Ingredients

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

Preparation

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.

Roast at 450° for 15 minutes, turning once.

Note:

Paul Miller,

Sambul,

April 2005
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