Ingredients
3 tbsp red miso
2 tbsp honey
1 tbsp mirin, or rice wine
1 tbsp rice vinegar
1 tsp sesame oil
1 eggplant, cut into cubes
2 thinly sliced green onions, to garnish
3 tbsp red miso
2 tbsp honey
1 tbsp mirin, or rice wine
1 tbsp rice vinegar
1 tsp sesame oil
1 eggplant, cut into cubes
2 thinly sliced green onions, to garnish
Preheat oven to 200. Line a baking sheet with foil and brush it with some mild vegetable oil. Combine the miso, honey, rice vinegar and sesame oil. Toss the diced eggplant in the miso glaze and coat evenly. Spread the eggplant onto the prepared baking sheet. Bake for 25 minutes or until the eggplant becomes caramelized and very tender. Transfer to a plate and garnish with the sliced green onions and a thin drizzle of sesame oil, if desired.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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