Ingredients
Serving size: 2 adults + 2 kids
3 Chinese eggplants
3 tbsp white miso
2 tbsp maple syrup (or sugar)
1 tbsp mirin
1 tbsp sake or water
2 tbsp sesame oil
1 tsp garlic (optional)
3 tbsp of chopped green onions
1 tbsp of sesame seeds
Directions
1. Preheat your oven to 425F. Make your glaze by mixing together miso + maple syrup + mirin + sake + garlic.
2. Cut the tops off the eggplants and cut them in half – lengthwise. Score the flesh in a diagonal, crosshatch pattern without cutting all the way through.
3. Brush the flesh with sesame oil and arrange the eggplants in a baking tray – flesh side down. Bake for 10- 15 minutes until the flesh side turns golden.
4. Flip the eggplants over and brush over the miso glaze to cover the surface completely. Broil for 5 minutes until the glaze starts to caramelize.
5. Top with sesame seeds and / or chopped scallions and enjoy!
