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.
Serves 4 to 6.
INGREDIENTS
- 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
- Combine orange juice, ginger juice, mirin, and miso in a small bowl.
- Stir until smooth, and set aside.
- Diagonally slice eggplant into 1/4-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.
NOTE:
- MIRIN
Mirin is a sweet cooking wine made from fermented sweet rice. It is often the secret ingredient in traditional Japanese cooking. Mirin adds depth of flavor to sauteed vegetables, fresh noodles, sauces, teriyaki, and seafood dishes. It is also used in fish and vegetable glazes. Traditional mirin has no sugar added. It can be hard to find and is expensive, but a bottle goes a long way. Look for it in natural or Asian food stores. Cooking sake can be used in place of mirin, and is available in liquor stores.
