- 1-2 medium eggplants, sliced in rounds ½ inch thick
- olive oil or canola oil spray
- chopped scallions
- sesame seeds
For the glaze:
- ¼ cup white or yellow miso paste
- ¼ cup mirin
- ¼ cup organic cane sugar (ok to use a bit less)
- 1 Preheat your oven to 350 degrees.
- Slice your eggplant in rounds, arrange on a baking sheet and gently score the surface of the flesh on both sides. Spray with the oil spray lightly and pre-bake your eggplant for a few minutes until the flesh starts to become tender. (8 mintues or so, flipping over ½ way through cooking). Remove eggplant from the oven and turn your oven temp to “broil.”
- Meanwhile, make the glaze. In a small saucepan, combine the miso, mirin and sugar and bring to a gentle simmer. Whisk continuously until the sugar has dissolved and the glaze starts to thicken (2 minutes or so – barely bubbling). Remove from heat and let it cool (and continue to thicken) for a few minutes. Note – if you taste it at this point, it’ll seem VERY salty – it will sweeten once the sugars caramelize on the eggplant under the broiler.
- Liberally brush the glaze onto one side of the eggplant. Broil until brown & bubbling (about 5-8 minutes). The amount of time will vary depending on the size of your eggplant and the strength of your broiler. Check after about 3 minutes.
- Remove from the oven and garnish with chopped scallions and sesame seeds.