Moosewood'S Eggplant With Miso Sauce - cooking recipe

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

Preparation

Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
Drizzle sauce over eggplants and garnish with scallion.