3 Mucci Farms Mini Eggplants
1½ tbsp miso paste
1 tbsp tahini
1 tbsp soy sauce
1 tbsp maple syrup
1 clove garlic, grated or minced
1 tsp sesame oil
2 tsp sesame seeds
2 green onion, sliced
1 tbsp olive oil
Slice skin off 2 sides of an eggplant then slice into 3 “steaks”. Make ¼ inch deep crosshatch cuts onto both sides of eggplant steaks. Repeat with remaining eggplants.
In a large bowl, whisk miso paste, tahini, soy sauce, maple syrup, garlic, and sesame oil. Add eggplant steaks, tossing to coat thoroughly. Let marinate for 15 minutes.
Heat olive oil in a large nonstick skillet over medium heat. Cook eggplant steaks over medium low heat, covered, for 3 minutes on each side or until golden brown and tender firm.
Sprinkle with sesame seeds and green onion to serve.
