Miso Eggplant

Preparation

1. 1

   remove top and bottoms from Japanese eggplant and cut in half lengthwise - you can use regular eggplant but make sure the pieces are around this size and you’ll likely have to cook longer

2. 2

   cut halves with a cross hatch pattern so sauce can get into the eggplant, don’t cut all the way through skin

3. 3

   brush both sides with vegetable oil + a splash of sesame oil and roast skin side up at 425 for 15 minutes until slightly charred

4. 4

   combine 2 tablespoons white miso paste with a splash of warm water and whisk to combine slightly

5. 5

   add 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar - whisk to combine

6. 6

   after eggplant has been roasted turn cut side up and brush with lots of miso mixture

7. 7

   broil 5-7 minutes until miso starts to bubble and brown

8. 8

   top wish sesame seeds and enjoy!