Miso-glazed eggplant

Instructions

1. Step 1Technique

   Halve eggplants lengthwise; score flesh in a diamond pattern without piercing skin. Salt lightly; rest 15 minutes, then pat dry.

   • 2 medium globe eggplants
2. Step 2Technique

   Whisk miso, mirin, vinegar, neutral oil, and honey until smooth.

   • 3 tbsp white miso
   • 2 tbsp mirin
   • 1 tbsp rice vinegar
   • 2 tbsp neutral oil
   • 1 tbsp honey
   • 2 tsp sesame oil
3. Step 3Technique

   Brush cut sides with oil; roast cut-side down on a lined sheet at 425°F until tender, 22 minutes. Flip, brush with miso glaze.

   • 3 tbsp white miso
   • 2 tbsp neutral oil
   • 2 tsp sesame oil
4. Step 4Technique

   Roast 10 more minutes until glazed and charred at edges. Drizzle sesame oil, scallions, and sesame seeds. Serve over rice.

   • 1 tbsp rice vinegar
   • 2 tbsp neutral oil
   • 2 tsp sesame oil
   • 2 scallions, sliced
   • 1 tbsp white sesame seeds
   • Steamed rice, for serving