Ginger miso glazed eggplant

Recipe courtesy of: https://www.bonappetit.com/recipe/ginger-miso-glazed-eggplant

Ingredients:


6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices

1tablespoon grapeseed or vegetable oil

1/3 cup white miso (fermented soybean paste)

4 teaspoons finely grated peeled ginger

2 teaspoons toasted sesame oil

1 teaspoon reduced-sodium soy sauce

1 teaspoon distilled white vinegar

1/4 teaspoon freshly ground black pepper

3 teaspoons sesame seeds, divided

3 tablespoons thinly sliced scallions, divided


Directions:


Step 1

Preheat oven to 425°. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.

Step 2

Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

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