Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Easy
Servings: 2
INGREDIENTS
For Eggplant:
- 1 Japanese Eggplant
- Shichimi Togarashi
- 4 tablespoons Peanut Oil
- Sesame Oil
For Dressing:
- 4 tablespoons Rice Wine Vinegar
- 2 tablespoons Mirin
- 1 tablespoon ponzu or soy
- 1 teaspoon Red Miso
- 1/2 teaspoon Sesame Oil
DIRECTIONS
Eggplant:
Slice eggplant into 1/4 inch rounds
Lightly coat a sheet pan with oil
Place eggplant on sheet, drizzle with peanut oil, then dot with sesame oil and sprinkle with Togashiri
Broil 5 minutes (or until just brown), then flip each round
Broil another 3-5 minutes. Rounds should be bubbling and slightly browned.
Remove from oven and set aside while you make the dressing
Dressing:
Whisk dressing ingredients together in a medium bowl
Add eggplant and toss gently. Let marinate for a minute or two.
Serve warm