Miso Japanese Eggplant

This versatile dish may serve as a appetizer, snack or, when placed on a bed of rice, a main dish.

Serves 2-4.

Ingredients:

• 1 Japanese eggplant
• 1 small zucchini
• 1 (6.5 oz) pkg tofu cutlet
• 1 Tbsp olive oil
• 1/2 Tbsp miso of choice
• 1 Tbsp soy sauce
• 1 Tbsp seasoned rice vinegar
• 1 1/2 Tbsp honey
• dash red pepper flakes

Directions:

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
2. Cut the eggplant and zucchini (unpeeled) in 1/3 inch semi-circles
3. Slice the tofu cutlet in 1/3-inch thick squares.
4. Place the eggplant, zucchini, tofu, and olive oil on the prepared baking sheet. Toss to coat everything evenly.
5. Spread the veggies and tofu in a single layer on the baking sheet. Bake 15 minutes, then place all in a large bowl.
6. In a small bowl, mix the miso, soy sauce, rice vinegar, honey and red pepper flakes until a smooth sauce forms. Pour over the veggies and tofu; toss well.
7. Allow to stand and marinate 10 minutes. Toss again and serve as a snack, appetizer, or on top of rice for a complete meal.