Miso-Glazed Eggplant

Ingredients

• 2 large eggplants, halved lengthwise
• 2 tbsp oil
• Glaze: 3 tbsp white miso + 2 tbsp mirin + 1 tbsp sugar + 1 tbsp sake + 1 tsp sesame oil
• Sesame seeds, scallions

Method

1. Score eggplant flesh in crosshatch. Brush with oil. Roast cut-side down 400°F for 20 min.

2. Mix glaze ingredients. Flip eggplant. Spread glaze on cut side.

3. Broil 3–5 min until glaze is bubbling and caramelized.

4. Top with sesame seeds and scallions.

What You're Practicing

• Scoring the flesh helps it cook evenly and absorb the glaze.
• The miso glaze caramelizes under the broiler — watch carefully, it goes from perfect to burnt fast.