Orange Miso Eggplant


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.