Miso-Glazed Eggplant

Tender roasted eggplant brushed with a sweet-savory miso glaze and finished with sesame and scallions.

• 2 eggplants, halved lengthwise
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 scallions, sliced

Method

1. Heat oven to 200C (400F). Score the cut side of each eggplant half in a crosshatch pattern.
2. Brush the cut sides with vegetable oil and roast cut-side down on a lined tray for 12 minutes.
3. Whisk together the miso, mirin, rice vinegar and maple syrup into a smooth glaze.
4. Flip the eggplants, brush generously with the miso glaze, and roast a further 8 minutes until caramelized and tender.
5. Scatter with toasted sesame seeds and sliced scallions before serving.