When I made the Miso Eggplant last week I actually roasted two whole eggplants at once so that I would have enough for the next night when I knew I would be working late. That said I couldn’t serve it with the same Miso sauce – that would’ve been dull. So I opened up my Moosewood again and was inspired to adapt this Lemon Sesame Sauce. J preferred the Miso preparation but I really liked this one too – the Miso is extremely rich whereas this is light and fresh.
[print_this]Lemon Sesame Dressing
1/2 lemon, juiced
1 1/2T tamari
2T olive oil
1 t roasted sesame seeds
freshly ground salt and pepper
Whisk together tamari, lemon juice and salt and pepper. Whisk in olive oil. Add sesame seeds right before serving and taste for seasoning. Drizzle over broiled eggplant when hot or at room temp.
Broiled Eggplant (serves 2-4)
1 eggplant, cut into 1/2″ rounds
salt and pepper
1. Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
2. Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
3.Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.