---

Shabbat Recipes
Passover Recipes
Shavu‘ot Recipes
Rosh HaShanah Recipes
Hanukkah Recipes
Tu BiShvat Recipes
Purim Recipes

Jamie Geller
Source: www.joyofkosher.com/recipes/miso-glazed-japanese-eggplant/
Makes about 4 servings (or 2 large servings)

Ingredients:

• ½ cup good quality soy sauce
  
• 1 cup red miso paste
  
• 1 cup mirin
  
• ½ cup sugar
  
• 6 garlic cloves, smashed
  
• 1 (3-inch) piece ginger, cut into “coins” ½-inch thick, smashed
  
• 6 scallions, roughly chopped
  
• 2 Tablespoons toasted sesame oil
  
• 4 medium Japanese eggplants, sliced lengthwise from calyx (the “petals” that form around the stem-like top of the eggplant) to end and flesh cut ½-inch deep in cross-hatch pattern
  
• Thinly-sliced scallion (optional)
• Sesame seeds (white and/or black, optional)

Directions:

1. Whisk together all ingredients expect for the eggplants. Set aside.
2. Place cut eggplant in a casserole dish. Generously brush eggplant with glaze, reserving some for basting. Marinate for at least 1 hour. 
   
3. Preheat oven to 425°F (220°C). Transfer eggplant to foil-lined baking sheet, skin side up. 
   
4. Roast eggplant at 425°F until skin begins to shrivel, about 15 minutes. Flip eggplants over and baste with marinade. Continue to roast until golden brown.
   
5. Serve with sesame seeds, black sesame seeds, and/or thinly-sliced scallions as garnish.