I had several slices of eggplant leftover over from the BLTs I had made for my family, and I thought this recipe seemed like a fabulous way to top one of my lunch salads and use them up.
I made about a third of this recipe, skipping step 1, as my sesame seeds were packaged pre-roasted. I will add that admittedly my eggplant rounds were more like 1/8 inch thick rather than 1/2, so there were a lot more of them, but I did run out of olive oil while brushing them and ended up adding a teaspoon or two more.
As my rounds were, again, considerably thinner than the recipe calls for, they took slightly less time in the oven. After only two minutes under the broiler, their brown spots were already turning black, so out they came.
As far as taste goes, this were absolutely delicious, as I expected them to be; you really can’t go wrong with miso in any form or fashion, and the overall combination of flavors here was just fantastic. I usually opt for cubed veggies when I’m looking for roasting recipe, but this recipe was so delicious that I think I’ll have to make a future exception here.
