Ingredients
- 1-1.5 lb eggplants, sliced in half lengthwise or into 1" thick slices
Miso Glaze
- 1 tablespoon miso paste
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon grated ginger, optional
Instructions
- Combine all the MISO GLAZE ingredients in a small bowl. Mix well until the sugar is dissolved.
- Heat a tablespoon of oil in a frying pan or skillet over medium heat. Non-stick works best.
- Add the eggplant, cut side down and pan fry until it's nicely browned. If your eggplants are long, cut them in half to fit your pan.
- Flip the eggplant over and pan fry the other side until it's tender and cooked through.
- Carefully transfer the eggplants, skin side down, onto a foil lined baking sheet.
- Use a basting brush and generously brush the miso glaze on top of the eggplant.
- In an oven or toaster oven, broil at 400°F until the miso glaze caramelizes, about 2-3 minutes. Be careful not to let the glaze burn.
- Garnish with scallions and sesame seeds.
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