Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4
© Guy Ambrosino

How to Make It

Step 1    

In a small bowl, whisk together the miso, rice vinegar, mirin, ginger, lemon juice, sugar and honey until smooth. If mixture is too thick, thin with water as needed. Set aside.

Step 2    

Preheat the broiler and lightly oil a baking sheet.

Step 3    

Cut the eggplant into 1/2-inch-thick slices. Brush 2 tablespoons oil on both sides of the eggplant slices and transfer to the baking sheet. Broil the eggplant 5 to 6 inches from the heat until golden and cooked through, flipping halfway through, about 10 minutes.

Step 4    

To serve, arrange the eggplant on a serving platter, spoon some of the ginger-miso dressing over the eggplant and garnish with the scallions.

Make Ahead

The ginger-miso dressing can be made 1 day ahead and refrigerated in an airtight container.

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