Ingredients
- 4 eggplant, cut in half lengthwise and stems removed
- 1 tablespoon apple juice
- 1 tablespoon cranberry juice
- 2 tablespoons rice vinegar
- 1/4 cup white miso paste
- 3 tablespoons agave nectar or Honey
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- 1 green onion, sliced
Directions:
Start by preheating the oven’s broiler and set the oven rack about 6 inches from the heat source (if you do not have a broiler preheat your oven to at least 425). Then warm the apple juice, cranberry juice, and vinegar in a small saucepan over medium heat. Stir in miso paste and agave nectar or Honey until they dissolve into the liquid. Next, reduce heat to low to keep warm, stirring occasionally. Then, brush the cut side of the eggplants with sesame oil. Place the eggplants cut side down in a shallow baking pan. Broil in the preheated oven for 3 minutes, checking occasionally to ensure they do not burn. Turn eggplants over and broil until they become golden brown and tender, about 3 minutes. Almost there, spoon miso mixture onto each eggplant and continue broiling until miso becomes bubbly, about 1 minute or so. Garnish with sesame seeds and sliced green onion. Serve hot.
