INGREDIENTS:
1 Italian Eggplant
Marinade:
1 tablespoon White Miso Paste
1 tablespoon Sugar
1 tablespoon Chinese Cooking Rice Wine
4 tablespoons Vegetable Oil
DIRECTION:
1. Preheat the oven to 400F.
2. Cut off the stem of the eggplant. Half the eggplant lengthwise and place it on baking tray.
3. In a mixing bowl, combine the marinade together. Brush a generous amount of marinade onto both sides of the eggplants. Bake it for about 20 minutes until the eggplant is soft and golden.
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