Moosewood's Eggplant With Miso Sauce

"An easy and savoury recipe from the famous cookbook, "Moosewood Cooks at Home". This is also relatively low calorie and will please your vegetarian friends."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
  • Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
  • Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
  • Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
  • Drizzle sauce over eggplants and garnish with scallion.

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Reviews

  1. This is a keeper! Definitely easy to make. The sauce makes the dish, so don't omit any ingredients! Red miso works well in cool weather, white in warm weather. I even soaked the eggplant as instructed, even though I never bother to soak or salt it, because I never have had a bitter eggplant. Next time I will do it without soaking to see if it makes any difference in the texture.
     
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