Miso-Glazed Eggplant with Tahini Sauce

Name: Miso-Glazed Eggplant with Tahini Sauce
Total time: 30 min
Ingredients: 1 Big size eggplant or 3 small eggplants, cut on a diagonal into 2cm thick slices; 1 1/2-2 tablespoons White miso (Shiro Miso); 2 Tbs Olive oil (or canola oil); 1 Garlic clove, crushed; 1 teaspoon Lemon juice; 1 teaspoon Rice vinegar; 1 teaspoon Apple syrup (or maple syrup); 3 tablespoons Lukewarm water; Sea salt; 1 tablespoon toasted sesame seeds (white and black); 3 tablespoons thinly sliced scallions

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I’m a big fan of Japanese food. I studied Japanese cuisine with a real Japanese chef about a - Further Food

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Ingredients

1 Big size eggplant or 3 small eggplants, cut on a diagonal into 2cm thick slices
1 1/2-2 tablespoons White miso (Shiro Miso)
2 Tbs Olive oil (or canola oil)
1 Garlic clove, crushed
1 teaspoon Lemon juice
1 teaspoon Rice vinegar
1 teaspoon Apple syrup (or maple syrup)
3 tablespoons Lukewarm water
Sea salt
1 tablespoon toasted sesame seeds (white and black)
3 tablespoons thinly sliced scallions