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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Teriyaki Salmon with Green Tea Butter Sauce Ingredients:
2 tablespoons miso |
1 teaspoon mirin (rice wine) |
1/4 cup water |
2 tablespoons olive oil |
2 tablespoons sugar |
4 japanese eggplants, halved |
Directions:
1. Combine miso and next 4 ingredients. Place eggplant in a heavy-duty zip-top plastic bag. Pour marinade over eggplant, and marinate in refrigerator 30 minutes. Remove eggplant from marinade; discard marinade. Place eggplant on a baking sheet coated with cooking spray.
2. Roast at 450° for 15 minutes, turning once.
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