Ingredients
- 6 Japanese eggplants (1 1/2 lb total), cut on a diagonal into 1"-thick slices
- 1 tablespoon grapeseed or vegetable oil
- 1/4 cup white miso (fermented soybean paste) + water
- 4 teaspoons finely grated peeled ginger
- 2 teaspoons toasted sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons sesame seeds, divided
- 3 tablespoons thinly sliced scallions, divided
Instructions
Preheat the oven to 425°F. Brush both sides of the eggplant slices with oil and place on a parchment-lined baking sheet. Roast, flipping once, until very tender, about 20 minutes. Remove from the oven and set the broiler to high, rack in the upper third.
Meanwhile, whisk the miso, ginger, sesame oil, soy sauce, vinegar, and pepper with 3 tbsp water in a small bowl. Stir in 1 1/2 tsp sesame seeds and 2 tbsp scallions. Smear the miso sauce over the eggplant slices. Broil until golden and charred in places, 4–5 minutes. Remove and sprinkle with the remaining 1 1/2 tsp sesame seeds and 1 tbsp scallions.