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Miso Eggplant


Our local market is loaded with eggplant right now.  Three main varieties; Asian, Italian and Globe.

Do yourself a flavor, do not fry the eggplant, roast it.  Eggplant acts as a serious sponge, sucking up tons of oil.

MISO EGGPLANT

6 tablespoons white miso paste
3 tablespoons rice vinegar
1 1/2 tablespoons water
3 3/4 teaspoons sugar
1 tablespoon finely grated peeled fresh ginger
3 to 4 medium sized eggplants

1. Dice eggplant into one inch pieces.  With or without skin.  Up to you.
2. Roast @ 375° F until just tender.
3. Make sauce.  Pour sauce into large pan.  Add eggplant.
4. Heat eggplant with sauce for about 10 minutes.
4. Serve over rice or as a side.

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