Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and trim 4 medium Japanese eggplants, then slice each eggplant lengthwise into 0.5-inch thick planks.

3. 3

   In a small bowl, whisk together 0.25 cup tahini, 2 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon maple syrup, and 0.5 teaspoon grated fresh ginger until the glaze is smooth and well combined.

4. 4

   Arrange the eggplant slices in a single layer on the prepared baking sheet, then generously brush the tops of all the eggplant planks with half of the savory tahini miso glaze.

5. 5

   Roast the eggplant in the preheated oven for 12 minutes until slightly tender and beginning to brown at the edges.

6. 6

   Remove the baking sheet from the oven, carefully flip each eggplant slice, and brush the remaining half of the tahini miso glaze onto the other side of the eggplant.

7. 7

   Return the eggplant to the oven and roast for an additional 10 to 15 minutes, or until the eggplant is very tender, deeply caramelized, and slightly blistered.

8. 8

   Transfer the roasted Japanese eggplant to a serving platter, sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions, and serve immediately.