MISO GLAZED EGGPLANT

We borrowed these beauties for lunch the other day from The Lucky Peach’s 101 Easy Asian Recipes - with, of course, a twist of our own. We added 2 drops of dōTERRA Lemongrass Essential Oil. As they promised - totally easy and, as we promise, bursting with lemongrass flavor. Next time we might add a drop of dōTERRA Ginger, as well

INGREDIENTS

1 large eggplant sliced into 1” slices

1T grape seed oil - or another neutral oil

½ C red miso

2 tsp mirin

2 drops dōTERRA Lemongrass essential oil

White sesame seeds

DIRECTIONS

Heat the oven to 450°F. Line a baking sheet with parchment paper

Cover the eggplants with the grape seed oil and arrange them cut-side up on the baking sheet. Roast for 10 minutes - until lightly browned

While the eggplant is roasting, mix together well the miso, mirin, and lemongrass essential oil in a small bowl until smooth and spreadable

Spread the cut side of the eggplants with the miso mixture and roast until the eggplants are tender and the miso is brown and bubbling, Approximately 10 minutes longer.

Sprinkle with sesame seeds and serve.