Broiled Eggplant with Orange-Miso Glaze
- 2 tablespoons orange juice concentrate
- 2-inch piece of fresh ginger root, juiced
- 2 tablespoons mirin
- 3 tablespoons white or light miso
- 1 medium eggplant or 3 small Japanese eggplants
- vegetable oil
Instructions:
Eggplant topped with a bit of this glaze strikes the perfect balance! We like to serve this with a small portion of Japanese somen or soba noodles topped with slivered green onions. Try arranging orange slices on the plate as a colorful garnish. The glaze will last for 2 weeks if kept refrigerated.
- Combine orange juice, ginger juice, mirin, and miso in a small bowl. Stir until smooth, and set aside.
- Diagonally slice eggplant into V4-inch round or oval slices. Place eggplant slices on an oiled sheet pan. Brush tops lightly with vegetable oil. Place eggplant slices in a 450° oven and bake until lightly brown (approximately 15 to 20 minutes).
- Take out of oven and spoon a coating of miso sauce onto each slice. Return to oven and bake about 5 minutes until golden brown, or place briefly under broiler.