This Japanese eggplant recipe is all about the delicious umami bite. The tenderness of this broiled eggplant is unforgettable! Eggplant is one of my favorite vegetables when cooked correctly, this recipe offers you the perfect instructions on how to cook it just right. Enjoy this recipe on a salad lunch, a side at dinner, or even as a snack. If you cant find the long Japanese eggplant, the glaze works on all variates of eggplant, even on other vegetables too!

INGREDIENTS

• 2-3 Japanese eggplants, cut on a diagonal into 1-inch-thick slices

• 1 teaspoon sesame oil

• 2 tbsp olive oil

• 1 /3 cup white miso (fermented soybean paste)

• 1 tablespoon finely grated peeled ginger

• 1 teaspoon liquid braggs aminos or soy sauce

• 1 teaspoon rice vinegar

• 1 tablespoon maple syrup

• 1/4 teaspoon freshly ground black pepper

• 3 teaspoons sesame seeds, divided

• 3 tablespoons thinly sliced scallions, divided

INSTRUCTIONS

1. Preheat oven to 425°. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.

2. Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in sesame seeds and scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with sesame seeds and scallions.

Enjoy!

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