Smoky Miso-Roasted Eggplant with Sesame-Ginger Glaze

Name: Smoky Miso-Roasted Eggplant with Sesame-Ginger Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium, sliced into 1/2-inch rounds eggplant; 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tsp sugar; 1 tbsp, grated fresh ginger; 1 tsp sesame oil; 1 tbsp sesame seeds

Crisp-tender roasted eggplant slathered in a savory-sweet miso glaze, finished with toasted sesame seeds and fresh ginger.

Cuisine: Japanese

Category: Vegetarian

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

2 medium, sliced into 1/2-inch rounds eggplant
2 tbsp white miso paste
1 tbsp rice vinegar
1 tsp sugar
1 tbsp, grated fresh ginger
1 tsp sesame oil
1 tbsp sesame seeds

Instructions

Step 1: Preheat oven to 400°F. Arrange 2 medium sliced eggplant rounds on a baking sheet, brushing lightly with 1 tsp sesame oil and sprinkling with salt.
Step 2: Roast for 20 minutes until edges are golden and tender, then flip slices and roast 10 more minutes.
Step 3: Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp grated fresh ginger in a small bowl until smooth.
Step 4: Brush miso glaze over roasted eggplant, returning to oven for 5 minutes to caramelize. Sprinkle with 1 tbsp toasted sesame seeds and serve hot.