Miso Glazed Eggplant with Sesame Spinach

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Cut 2 medium Japanese eggplants into 1-inch thick rounds or halves, then score the flesh in a crosshatch pattern without cutting through the skin.

3. 3

   Whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon granulated sugar, and 1 teaspoon soy sauce in a small bowl to create the miso glaze.

4. 4

   Arrange the eggplant pieces on the prepared baking sheet, brush generously with half of the miso glaze, and roast for 15 minutes, then flip, brush with the remaining glaze, and roast for another 10-15 minutes until tender and caramelized.

5. 5

   While the eggplant roasts, heat a large pan or wok over medium heat, add 1 teaspoon toasted sesame oil, and sauté 1 minced garlic clove for 30 seconds until fragrant.

6. 6

   Add 5 ounces of fresh spinach to the pan, cook for 2-3 minutes until wilted, then remove from heat and season lightly with salt to taste.

7. 7

   Arrange the cooked sesame spinach on a serving platter, top with the miso-glazed eggplant, and sprinkle 1 teaspoon sesame seeds over the dish before serving immediately.