Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 Japanese eggplants into 1-inch thick rounds and gently score a crisscross pattern on one side of each slice.

2. 2

   Heat 1 tablespoon of sesame oil in a large non-stick pan over medium-high heat until shimmering.

3. 3

   Add the eggplant slices to the hot pan in a single layer, searing for 3 to 4 minutes per side until deeply golden brown and tender, then remove from the pan.

4. 4

   In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of granulated sugar, and 1 teaspoon of soy sauce until smooth.

5. 5

   Return the eggplant to the pan, add the miso glaze, and gently toss the eggplant to coat thoroughly, cooking for 1 to 2 minutes until the glaze thickens slightly.

6. 6

   Transfer the glazed eggplant to a serving plate and garnish with 1 thinly sliced green onion stalk and 1 teaspoon of toasted sesame seeds.