Nasu Dengaku

Ingredients

• 4 Japanese eggplants, cut in half lengthwise and stems removed
• 1 tablespoon apple juice
• 1 tablespoon cranberry juice
• 2 tablespoons rice vinegar
• 1/4 cup white miso paste
• 3 tablespoons agave nectar
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• 1 green onion, sliced

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