Ingredients
- 2 medium eggplants
- 1 tablespoon sesame oil divided
- 2 1/2 tablespoons miso paste white or yellow miso
- 2 1/2 teaspoons mirin
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 2 1/2 teaspoons rice wine vinegar
- 1 tablespoon water
- Sliced green onions, toasted sesame seeds optional garnish
Instructions
- Preheat your oven to 400°F.
- Wash and dry the eggplants. Cut them in half lengthwise.
- Using a knife, score the flesh of the eggplants in a crosshatch pattern, being careful not to cut through the skin.
- Place the eggplant halves on a baking sheet, flesh side up. Brush the flesh with half of the sesame oil.
- Roast the eggplants in the preheated oven for 20-25 minutes, or until the flesh is tender.
- While the eggplants are roasting, prepare the miso glaze. In a small bowl, mix together the miso paste, mirin, soy sauce, honey or maple syrup, rice wine vinegar, water, and the remaining sesame oil until smooth.
- Remove the eggplants from the oven. Set the oven to broil. Brush the miso glaze generously over the roasted eggplants.
- Broil the eggplants for 3-5 minutes, or until the glaze is bubbling and lightly caramelized.
- Remove from the oven and garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately.
