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Baked Eggplant with Miso
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
2 medium | Japanese Eggplants washed and cut into 1, 2" disks |
2 Tbsp | white miso paste |
2 Tbsp | water |
1 Tbsp | honey |
2 tsp | vegetable oil |
1 Tbsp | soy sauce |
1 Tbsp plus 1 1/2 tsp | lemon juice |
Fine sea salt to taste | |
Fresh ground pepper to taste |
Remove the toaster oven tray, line it with foil, and arrange the eggplant slices on it. Turn the heat to broil. In a mixing bowl, stir together the miso paste, water, honey, oil, soy sauce, and 1 tablespoon of the lemon juice. Season the slices with salt and pepper and brush them with the miso glaze. Broil for 8-10 minutes until the slices are nicely carmelized and tender. Sprinkle the eggplant with the rest of the lemon juice.
Makes 2 servings.
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