Ingredients:

  • 2 Japanese eggplants (340g)
  • 2 tbsp vegetable oil
  • 3 tbsp miso paste
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp ginger, grated
  • 1 tsp sesame seeds
  • 1 stalk scallion, sliced

Instructions:

  1. Slice the eggplants in half lengthwise and score the flesh in a diamond crosshatch pattern, ensuring the skin remains intact.
  2. Brush the scored side of the eggplant with vegetable oil and roast cut-side down on a parchment-lined tray at 400°F (200°C) for 15–20 minutes until tender.
  3. In a small bowl, whisk together miso paste, mirin, soy sauce, maple syrup, sesame oil, and grated ginger until smooth and glossy.
  4. Flip the roasted eggplants so the scored side faces up and spread a thick layer of the miso glaze into the grooves.
  5. Switch the oven to high broil and place the tray on the top rack for 3–5 minutes until the glaze is bubbling and mahogany brown.
  6. Remove from the oven and garnish with toasted sesame seeds and sliced scallions.