BROILED EGGPLANT WITH MISO and PEANUT BUTTER

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The eggplant is really coming on in our garden, so, when I saw a recipe that a friend talked about on Facebook, I decided to try it.

The recipe calls for shiro miso: white fermented soybean  paste.  I had everything on hand except for the shiro miso. What I did have was peanut butter and red miso.

So, I subsitituted the red miso and the peanut butter for the Shiro Miso. I also cut the recipe in half since that’s how much eggplant I had on hand.

Here’s the recipe:

Slice young egplant into 1/2″ thick slices or just cut very young eggplant in half lengthwise.

I greased the broiler pan that goes with our toaster oven. Placed the eggplant slices in there and made sure both sides of the slices were covered with oil.

I broiled the slices for about 2 minutes.

I then topped each slice with the following mixture:

2 level TBL of crunchy peanut butter

1 level TBL red miso

1 1/2 TBL rice vinegar

2 scant tsp of sugar

1/2 TBL minced fresh ginger

1 tsp minced onion

a few fresh basil leaves, chopped

The slices were then broiled for about another 3 minutes, until they were bubbly and tender.  Delicious and there are leftovers!

Here’s a link to the original recipe:

http://www.epicurious.com/recipes/food/views/miso-glazed-eggplant-109748

Cooking with Love in my Nonesuch Kitchen,

Karen

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