Submitted by: Courtney

4 Japanese eggplants, sliced in half lengthwise
3 Tbsp. white miso
1 Tbsp. rice syrup or agave syrup
2 Tbsp. mirin (Japanese cooking wine)
2 Tbsp. water
1/4 cup orange juice
1/4 cup lime juice
1 Tbsp. finely chopped fresh ginger
Salt and pepper, to taste

Heat a medium saucepan to medium-high and add all the ingredients except the eggplant. Simmer for 5 to 7 minutes. Transfer the miso mixture to a bowl and let cool.

Preheat a grill/broiler and season the eggplant with salt and pepper. Brush the eggplant on both sides with the miso mixture.

Grill/broil for 4 to 5 minutes on each side while basting with the miso mixture.

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