Orange Miso Eggplant

Orange Miso Eggplant

Orange Miso Eggplant

45 minutes

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Details
  • Serving Size:   1
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1/2 teaspoon hot chili sauce
  • 4 inches Japanese eggplants, sliced lengthwise into ½ pieces
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup mirin
  • 3 tablespoons miso*
  • Orange zest from one large orange
  • 2 scallions, chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds, toasted
Instructions

In a bowl, whisk mirin, miso, orange juice and zest, ginger, sesame oil, garlic and hot chili sauce.Dunk eggplant slices into mirin mixture (both sides) and spread evenly on a baking pan coated with cooking spray.

Pour any remaining marinade over eggplant slices.

Bake at 375 for 20-25 minutes or until eggplant is soft but not too mushy.

Remove from oven and sprinkle with sesame seeds and green onions before serving.

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