Miso‑Glazed Eggplant (茄子)

Ingredients

• 1 medium eggplant
• 2 tablespoons red miso paste
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon vegetable oil
• 2 stalks green onions
• 1 teaspoon sesame seeds(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Slice the eggplant in half lengthwise, brush the cut sides with vegetable oil, and place them skin‑side down on the prepared baking sheet.

3. 3

   Roast the eggplant for 12‑15 minutes, until the flesh is tender and lightly browned.

4. 4

   While the eggplant roasts, whisk together miso paste, soy sauce, and maple syrup in a small bowl to form a glaze.

5. 5

   Remove the eggplant from the oven, flip the halves skin‑side up, and brush the miso‑soy glaze generously over the flesh.

6. 6

   Return to the oven and roast for an additional 2‑3 minutes, just until the glaze caramelizes.

7. 7

   Transfer to a serving plate, sprinkle with sliced green onions and optional sesame seeds, and serve warm.