INGREDIENTS
4 tsp
Ginger
6
Japanese eggplants
3 tbsp
Scallions
1 tsp
Soy sauce, reduced-sodium
1/3 cup
White miso
1/4 tsp
Black pepper, freshly ground
3 tsp
Sesame seeds
1 tsp
Distilled white vinegar
1 tbsp
Grapeseed or vegetable oil
2 tsp
Sesame oil, toasted