Miso‑Marinated Eggplant with Scallion‑Ginger Glaze

Ingredients

• 1 large Eggplant
• 2 tablespoons White miso paste
• 1 tablespoon Mirin
• 1 tablespoon Soy sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Sesame oil
• 2 stalks Scallions
• 1 teaspoon Fresh ginger
• 1 tablespoon Toasted sesame seeds
• 1 teaspoon Vegetable oil(optional)

Instructions

1. 1

   Preheat the broiler and line a baking sheet with foil; lightly brush the foil with vegetable oil if using.

2. 2

   Slice the eggplant lengthwise into 1‑inch thick halves, score the flesh in a crosshatch pattern, and place skin‑side down on the prepared sheet.

3. 3

   In a small bowl whisk together miso, mirin, soy sauce, rice vinegar, and sesame oil to form the glaze; brush the mixture generously over the cut sides of the eggplant.

4. 4

   Broil the eggplant for 8‑10 minutes, then flip and broil another 8‑10 minutes until the flesh is tender and the glaze is caramelized.

5. 5

   While the eggplant cooks, combine the scallion whites, ginger, and a splash of soy sauce in a small saucepan; simmer 2‑3 minutes, then stir in the scallion greens and remove from heat.

6. 6

   Slice the broiled eggplant, drizzle with the scallion‑ginger reduction, and sprinkle toasted sesame seeds on top before serving.