Japanese Miso‑Glazed Eggplant

Ingredients

• 1 medium Eggplant
• 2 tablespoons Miso paste (red)
• 1 tablespoon Gochujang
• 1 teaspoon Honey
• 1 teaspoon Soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Toasted sesame seeds
• 1 stalk, sliced Green onion(optional)

Instructions

1. 1

   Preheat the broiler on high and line a baking sheet with foil.

2. 2

   Slice the eggplant lengthwise into 1/2‑inch thick halves, brush both sides lightly with sesame oil, and place skin‑side up on the prepared sheet.

3. 3

   In a small bowl, whisk together miso paste, gochujang, honey, and soy sauce until smooth.

4. 4

   Broil the eggplant for about 7 minutes, then flip the pieces, brush generously with the miso‑gochujang glaze, and return to the broiler for another 6‑7 minutes until the flesh is tender and the glaze is caramelized.

5. 5

   Remove from the oven, sprinkle toasted sesame seeds and optional sliced green onion over the top, and serve warm.