GINGER MISO WITH SAKE GLAZED EGGPLANT ENJOY DAN:

GINGER MISO WITH SAKE GLAZED EGGPLANT by CHEF DAN:
serves 4

INGREDIENTS:

2 medium eggplants

1 tablespoon grape-seed oil

1/3-cup white miso

1 thumb-size fresh ginger, grated

2 teaspoon sesame oil

1-tablespoon mirin

1 tablespoon sake

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sweet chili sauce

 3 tablespoons scallions, bias sliced into 1/2--inch lengths, divided

3     tablespoons toasted sesame seeds, divided

DIRECTIONS:  (PRE-HEAT OVEN TO 425 DEGREES)

1.    Slice eggplant into 1/2-inch slices and with a cookie cutter make 3-inch rounds,

2.   Brush both sides with oil and place on a prepared baking sheet.

3.   Roast eggplant, flipping once for about 20- minutes.

4.   Remove from oven.

5.   Arrange on a rack in upper third of and heat to broil.

6.   Meanwhile, whisk miso and next 7 ingredients together in a bowl.

7.   Stir in 1/2-teaspoon sesame seeds and 2 tablespoon scallions.

8.   Smear top of eggplant slices with miso sauce.

9.   Broil until golden brown and somewhat charred, 4-5 minutes.

10.                Remove from oven and sprinkle with remaining sesame seeds and scallions.

ENJOY DAN:                                               BUON-APPETITE!!