Glazed miso eggplant

Miso has a great depth of flavor and can be used in all sorts of dishes as dressings, sauces, marinades and glazes. Use eggplants that are firm and smooth. Recipe serves 4.

Ingredients

• 2 large or 4 small eggplants

• 2 tbsp sesame oil (or neutral oil such as canola – or mix the two for a lighter sesame flavor)

Miso glaze:

• 1 tsp agave (or maple syrup)

• ¼ cup white or red miso (red miso has stronger flavor)

• 1 tsp grated ginger

• 1 tbsp rice vinegar

• 1 tbsp sake (or white wine, or water)

• 1 tbsp soy sauce

Directions

1. Heat the oven to 420°. Cut each eggplant in half lengthways and score the flesh in a crisscross pattern about 1/2” deep. Sprinkle over a few pinches of salt.

2. Pour the oil onto a cookie and roll the eggplant halves in the oil, then lay them flesh side down. Roast for 30-40 minutes until completely soft.

3. In a saucepan, mix together all the ingredients for the miso glaze and heat gently, stirring.

4. Remove the eggplants from the oven, turn them over so they are flesh side up and spread the glaze over the surface.

5. Turn the oven to broil and broil the eggplants for 2-3 minutes until the glaze is bubbling and starting to brown (but watch them closely – depending on your broiler, they might burn). I like to serve the glazed eggplant with salad with miso dressing and either rice or quinoa. Enjoy!

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