This dish might sound intimidating to make with it’s exotic flavors, but it’s actually quite a simple appetizer that sure beats the standard chips and dip!
- Preheat the oven to 425°F.
- Slice the eggplants in half lengthwise, then, using your knife, make X marks in the flesh, being careful not to cut through the skin. Place on a baking sheet and rub the flesh all over with the sesame oil. Sprinkle lightly with salt and a little more heavily with pepper. Roast for about 20 minutes, or until tender.
- Meanwhile, in a small saucepan, combine the vinegar, miso, honey, and ginger. Bring to a boil over high heat and cook, stirring, for about 5 minutes, until smooth and combined. Remove the pan from the heat.
- Remove the eggplant from the oven and turn on the broiler; wearing oven mitts, set a rack in the top third of the oven. Brush the eggplant generously with three-quarters of the miso glaze; set aside the remainder. Broil for 2 to 3 minutes, watching closely to prevent burning, until the eggplant is lightly charred and caramelized. Sprinkle with the sesame and pomegranate seeds, top with the microgreens, and serve warm with the remaining glaze.
Reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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