Moosewood's Eggplant With Miso Sauce

Ingredients

• 1 eggplant, cut into 1/2-inch rounds
• olive oil
• salt and pepper
• 3 tablespoons miso
• 3 tablespoons water
• 1 tablespoon rice wine vinegar
• 1 teaspoon gingerroot, minced
• 1/2 lime, juice of
• 1 scallion, finely chopped

Directions

1. 1

   Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.

2. 2

   Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.

3. 3

   Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.

4. 4

   Whisk together miso and water. Whisk in vinegar, ginger and lime juice.

5. 5

   Drizzle sauce over eggplants and garnish with scallion.