4 Japanese eggplants, sliced lengthwise into 1/2 inch pieces
1/4 cup mirin
3 tablespoons miso*
1 orange, juice and zest
1 tablespoon ginger, minced
1 teaspoon sesame oil
1/2 teaspoon hot chili sauce
2 cloves garlic, minced
1 tablespoons sesame seeds, toasted
2 scallions, chopped
1. In a bowl, whisk mirin, miso, orange juice and zest, ginger, sesame oil, garlic and hot chili sauce.
2. 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.
3. 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.