- 2 medium Japanese eggplants (about 10 ounces total, can sub other varieties of eggplant – see notes)
- 1 tablespoon sesame oil
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sake (optional, but so worth it)
- 1/4 cup hot water
- chopped scallions
- sesame seeds
- Preheat oven to 400° Halve eggplants lengthwise. Brush halves with sesame oil and arrange on a baking sheet. Place into the oven and bake until tender, about 15 minutes.
- While the eggplants bake, make the glaze by whisking miso, maple syrup, sake and hot water together in a small saucepan. Place over medium heat and continue whisking while you bring the mixture to a simmer, and then remove from heat once it begins simmering.
- Remove eggplant from the oven and brush generously with miso mixture. Place under broiler and broil just until some brown and black spots appear, watching closely to avoid burning.
- Divide eggplant onto plates and top with sesame seeds and scallions. Serve.
If you substitute a larger variety of eggplant, like Italian, I’d suggest cutting it into thick slabs (2 to 3 inches thick).
If your eggplant is a bit brown on the inside or has been hanging around for a while, you may need to salt it to get rid of any bitterness that has developed. After cutting the eggplant, place the halves into a colander and sprinkle generously with salt. Allow to sit for about 30 minutes. Rinse thoroughly, pat dry, and proceed with the recipe