Miso Glazed Eggplant with Green Onions

Ingredients

• 2 Japanese or Italian eggplants, halved lengthwise
• 2 tablespoons neutral oil, such as vegetable or grapeseed
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon kosher salt

Method

1. 1

   Preheat the broiler to high and position a rack about 6 inches from the heat source. Line a baking sheet with foil.

2. 2

   Score the cut side of each eggplant half in a diagonal crosshatch pattern, cutting about 1/4 inch deep without piercing the skin.

3. 3

   Brush the cut sides of the eggplant generously with the neutral oil and season lightly with the kosher salt.

4. 4

   Place the eggplant halves cut-side down on the baking sheet and broil until the skin blisters and the flesh begins to soften, about 8 minutes.

   8:00 · Broil cut-side down
5. 5

   Flip the eggplant halves cut-side up and broil until the flesh is tender and golden in spots, 7 to 10 minutes.

   7:00 · Broil cut-side up
6. 6

   While the eggplant broils, whisk together the white miso paste, mirin, sake, sugar, and toasted sesame oil in a small saucepan until smooth.

7. 7

   Set the saucepan over low heat and cook, stirring constantly, until the glaze thickens slightly and turns glossy, about 3 minutes.

   3:00 · Simmer miso glaze
8. 8

   Remove the eggplant from the broiler and brush the tender cut sides generously with the warm miso glaze.

9. 9

   Return the glazed eggplant to the broiler and cook until the glaze bubbles and caramelizes at the edges, 1 to 2 minutes.

   1:00 · Caramelize glaze
10. 10

    Transfer the eggplant to a serving platter and sprinkle with the sliced green onions and toasted sesame seeds before serving.