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