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Grilled Eggplant Planks with Miso Aioli
Ingredients
  • ¼ cup canola mayonnaise
  • 1 tablespoon white miso (soybean paste)
  • 1 tablespoon water
  • 1 teaspoon rice vinegar
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 small eggplants (about 12 oz. each), cut lengthwise into ½-in.-thick slices
  • 1 tablespoon chopped fresh cilantro
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