This recipe is an excellent example of that it’s like magic. By taking items you may already have in your pantry miso, vinegar, maple syrup, and tahini and whisking them together to make a glaze, you end up with a surprisingly scrumptious treat.
- Yield: 2 Servings
- 2 medium Japanese eggplants
- Knob of coconut oil or ghee, melted
- 2 tablespoons white miso
- 1 tablespoon brown rice vinegar
- 1 teaspoon pure maple syrup
- 1 tablespoon tahini
- 2 tablespoons sesame seeds
- 3 tablespoons minced fresh chives
- Steamed rice for serving
How to Make It
- Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.
- Slice the eggplants in half lengthwise. Score the flesh on the diagonal and rub with a tiny bit of melted oil. Put the eggplant, cut side up, on the prepared baking sheet and roast until slightly golden and soft, 20 to 25 minutes.
- Whisk the miso, vinegar, maple syrup, and tahini together in a small bowl.
- In a dry skillet over medium heat, toast the sesame seeds until fragrant and popping, about 5 to 7 minutes. Remove from the heat and scrape the seeds onto a plate to cool.
- Remove the eggplants from the oven, and turn on the broiler. Using a knife or spatula, spread the miso glaze evenly over the cut side of the eggplants. Sprinkle with the toasted sesame seeds. Cook under the broiler for 2 to 4 minutes, until just beginning to brown.
- Put 1 eggplant (both halves) on each plate, sprinkle with the chives, and serve with a side of steamed rice.