Japanese Miso-Glazed Eggplant

Method

1. 1
   • eggplant 2

   Score the eggplant — Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.

2. 2
   • miso paste 3 tbsp
   • mirin 2 tbsp
   • brown sugar 1 tbsp
   • rice vinegar 1 tbsp
   • vegetable oil 2 tbsp

   Whisk the miso glaze — Brush the scored sides generously with vegetable oil. Whisk together the miso paste, mirin, brown sugar, and rice vinegar to make the glaze.

3. 3
   • eggplant 2

   Grill the eggplant — Grill the eggplant halves cut-side down over medium heat for 6 minutes until charred and softened, then flip.

   ⏱6 min
4. 4
   • miso paste 3 tbsp

   Glaze and finish grilling — Brush the cut sides with the miso glaze and continue grilling for 5 minutes, brushing once more, until caramelized and tender all the way through.

   ⏱5 min
5. 5
   • sesame seeds 1 tsp
   • spring onion 1

   Garnish and serve — Transfer to a plate and finish with sesame seeds and sliced scallion before serving.