Miso Glazed Eggplant

Ingredients

• 2 large Japanese eggplants (about 1 lb total)
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake or dry white wine
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 1 tsp grated fresh ginger

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern about ½ inch deep, being careful not to cut through the skin.
3. In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, sesame oil, and grated ginger until smooth to create the glaze.
4. Brush the cut sides of the eggplant generously with vegetable oil and place flesh-side down on the prepared baking sheet. Roast for 15 minutes until the bottoms are golden and the flesh is starting to soften.
5. Flip the eggplants cut-side up and brush generously with the miso glaze, making sure it gets into the scored cuts.
6. Return to the oven and roast for an additional 8–10 minutes until the glaze is bubbling and caramelized, watching carefully to prevent burning.
7. Remove from oven and garnish with toasted sesame seeds and sliced scallions. Serve immediately while hot.