Miso-Tahini Glazed Eggplant

• •2 medium (about 1.5-2 lbs total) Globe Eggplant
• •2 tablespoons Olive Oil
• •1 teaspoon, plus more for salting eggplant Salt
• •3 tablespoons White Miso Paste (Shiro Miso)
• •3 tablespoons Tahini
• •2 tablespoons (or honey) Maple Syrup
• •2 tablespoons Rice Vinegar
• •1 tablespoon (or Tamari for gluten-free) Soy Sauce
• •1 teaspoon, grated Fresh Ginger
• •1 clove, minced Garlic
• •2 tablespoons (as needed for consistency) Water
• •1 teaspoon (optional) Red Pepper Flakes
• •1 tablespoon, for garnish Toasted Sesame Seeds
• •2 tablespoons, chopped, for garnish Fresh Scallions

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.

2. 2

   Wash and trim the ends of the eggplants. Cut the eggplants into 1/2-inch thick rounds or spears. Lay them in a single layer on a clean surface, sprinkle generously with salt, and let them sit for 15-20 minutes. This draws out excess moisture and bitterness.

3. 3

   While the eggplant is salting, prepare the Miso-Tahini Glaze. In a medium bowl, whisk together the white miso paste, tahini, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using). Add water one tablespoon at a time until the glaze reaches a smooth, pourable consistency. Set aside.

4. 4

   After 15-20 minutes, use paper towels to firmly blot the eggplant slices dry, removing as much moisture and salt as possible. In a large bowl, toss the dried eggplant with 2 tablespoons of olive oil and 1 teaspoon of salt until evenly coated.

5. 5

   Arrange the eggplant slices in a single layer on the prepared baking sheets, ensuring they are not overcrowded. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly golden brown.

6. 6

   Remove the eggplant from the oven. Using a pastry brush, generously brush both sides of each eggplant piece with the Miso-Tahini Glaze. Return the eggplant to the oven and roast for another 5-7 minutes, or until the glaze is caramelized and bubbly.

7. 7

   Carefully transfer the glazed eggplant to a serving platter. Garnish immediately with toasted sesame seeds and chopped fresh scallions. Serve hot as a main course, perhaps alongside steamed rice or a fresh salad.

Chef's Tips

• 💡Salting the eggplant is a traditional and crucial step; it prevents the eggplant from becoming watery and spongy, ensuring a better texture.
• 💡Do not overcrowd the baking sheets when roasting the eggplant. If the eggplant is too close together, it will steam instead of roast, leading to a less desirable texture. Use two sheets if necessary.
• 💡Adjust the amount of water in the glaze to achieve your desired consistency. It should be thick enough to cling to the eggplant but thin enough to spread easily.
• 💡For an extra layer of flavor, you can briefly broil the glazed eggplant for 1-2 minutes at the very end, watching carefully to prevent burning, for extra caramelization and crispiness.
• 💡This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated.