Name: Spicy Miso Eggplant
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 3
Cuisine: Asian
Ingredients: Baby Eggplant; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Maple Syrup, Organic, 100% Pure; AFC Miso Soup; Sushi Chef Mirin Sweetened Sake; Wan Ja Shan Soy Sauce; Justin's Peanut Butter Blend, Honey; Napoleon Co. Grille Garlic Cloves; Christopher Ranch Organic Chopped Ginger; Dynasty Sesame Oil, Premium, Hot; Cara Cara Orange; Morton Iodized Salt, 26 Ounce; Morton & Bassett Spices Sesame Seed, Black; Chives Bunch; Fresno Pepper

First, add some salt to the flesh of the eggplant and let sit for 15 minutes to remove excess moisture and bitterness. Then, pat dry.

Secondly, mix together the mirin, peanut butter, miso, sesame oil, soy sauce, orange, garlic, ginger and maple syrup.

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Preheat a pan on high for 2 minutes.
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Then, brush the eggplant with the olive oil.

Sear the eggplant on medium heat for 3-4 minutes, until golden brown. Then, flip.

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Divide the sauce among the eggplants.
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Then, bake at 425F for about 20 minutes until golden. Optional broil for 1-2 minutes.

Lastly, top with sesame seeds, chives and Fresno peppers.

Spicy Miso Eggplant

Serves 3

20 mins prep

27 mins cook

47 mins total

What you need

How to make

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