Ingredients
1 eggplant, cut into 1/2-inch rounds
salt and pepper
1 tablespoon olive oil
3 tablespoons miso
3 tablespoons water
1 tablespoon rice wine vinegar
1 teaspoon ginger, minced or grated
1/2 lime, juiced
1 scallion, finely chopped
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Salt both sides of the eggplant rounds and place in a colander for 30 to 60 minutes. Rinse. Pat each slice dry with paper towels. Brush a cookie sheet with 1 teaspoon olive oil. Place the eggplant in one layer on the sheet and brush tops with remaining 2 teaspoons olive oil. Broil rounds for 7-10 minutes until cooked through and browned. (No need to flip them.) Sprinkle on fresh salt and pepper. Whisk together miso and water. Whisk in vinegar, ginger, and lime juice. Drizzle sauce over eggplants and garnish with scallion.