Miso-Glazed Eggplant

Description

A weeknight staple. The miso glaze caramelizes under the broiler into something glossy and deeply savory while the eggplant flesh stays silky.

Instructions

1. Position a rack 6 inches under the broiler and preheat to high.
2. Brush the cut sides of the eggplants lightly with sesame oil. Broil cut-side up on a sheet pan for 8–10 minutes, until tender.
3. Whisk miso, mirin, and rice vinegar in a small saucepan over low heat until smooth, about 1 minute.
4. Spread the glaze generously over the eggplants. Return to the broiler for another 5–7 minutes, watching closely, until the glaze bubbles and chars in spots.
5. Garnish with sesame seeds and scallion. Serve hot or warm.

Notes

• Watch the broiler step closely — the sugars in mirin go from gold to charred fast.
• Leftovers reheat well in a toaster oven.

Substitutions

• Red miso for a punchier flavor; reduce to 2 Tbsp.
• Maple syrup + rice vinegar can stand in for mirin in a pinch.

Make-ahead

The glaze keeps refrigerated for 1 week. Eggplants are best broiled to order.