Smoky Miso-Roasted Eggplant with Sesame-Ginger Drizzle

Earthy eggplant roasted until tender, then finished with a savory miso glaze and aromatic sesame-ginger sauce.

Cuisine: Japanese

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 2.

Ingredients

• 2 medium (about 1 lb total) eggplant
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp grated fresh ginger
• 1/2 tsp sugar
• 1 tbsp toasted sesame seeds
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. Slice eggplant lengthwise into 1/2-inch thick planks and place on a parchment-lined baking sheet. Brush with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
2. Step 2: Roast for 25-30 minutes, flipping halfway, until golden brown and tender when pierced with a fork.
3. Step 3: While eggplant roasts, whisk together miso paste, rice vinegar, sesame oil, grated ginger, and sugar in a small bowl until smooth and no lumps remain.
4. Step 4: Remove eggplant from oven and brush both sides generously with miso mixture. Return to oven for 5 minutes to caramelize slightly.
5. Step 5: Transfer to a serving plate and drizzle with any remaining miso glaze. Sprinkle with toasted sesame seeds before serving.