Miso Glazed Eggplant

Ingredients:

  • 2 large regular eggplants or 4 Japanese eggplants, sliced into 1 1/2 inch thick slices

  • Neutral cooking oil, such as canola or grapeseed oil, for brushing

  • 1/4 cup miso paste (I used brown)

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon fresh minced ginger

  • 1 tablespoon sugar

  • 1 teaspoon low sodium soy sauce

  • 1 teaspoon water

  • 2 teaspoons sesame seeds, divided

  • 1 tablespoon chopped scallions

Instructions:

  • Preheat your oven to 425 degrees Fahrenheit.

  • Slice eggplant into 1 1/2 inch thick slices. Using a knife, score eggplants with criss-cross lines, taking care not to cut all the way through. Using a pastry brush, brush each slice with grape seed oil on both sides.

  • Bake eggplant slices on the foil-lined sheet for 15 minutes, scored side down.

  • In the meantime, make your glaze. Whisk together miso paste, sesame oil, rice vinegar, ginger, sugar, soy sauce, 1 teaspoon of your sesame seeds, and water.

  • Remove eggplant from the oven and coat each slice with a layer of miso glaze.

  • Return the tray to the oven and broil your eggplant on high for 5 minutes.

  • Remove eggplant, sprinkle on remaining sesame and scallions, and serve!