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Ingredients
  

  • 2 large Eggplant
  • 2 tablespoons olive oil
  • 2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon rice vinegar
  • Pinch red pepper flakes
  • 1 teaspoon sesame oil for serving
  • 2 teaspoons sesame seeds for serving
  • Chopped cilantro for serving

Instructions
 

  • Preheat oven to 400F.
  • Slice off the top of the eggplant and slice in half.
  • Score eggplant diagonally, making sure to not cut through the skin.
  • In a small bowl, mix olive oil, white miso paste, soy sauce, garlic, rice vinegar, and red pepper flakes. Brush each eggplant with mixture, until all sauce is used.
  • Roast eggplant skin side down for 10 minutes. Turn oven to broil and broil on high for 5 minutes, until golden brown and caramelized.
  • Top with sesame oil, sesame seeds, and chopped cilantro and serve.