Miso-Glazed Eggplant

READY IN: 17mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
  • Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
  • Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
  • While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
  • Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
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