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Ingredients
- large eggplant
- cup miso (I use yellow but white is fine too)
- tbs freshly grated ginger
- tbs rice wine vinegar
- tsp honey
- tbs toasted sesame oil
Instructions
- Preheat oven to 400°
- While oven is preheating, trim off each end of your eggplant and slice lengthwise into 1/4 inch thick slices
- Brush either side with toasted sesame oil and align on a parchment lined baking sheet.
- Bake for 25 minutes, flipping half way through.
- While eggplant is baking, Whisk together your glaze.
- After 25 minutes, remove eggplant from oven and brush on glaze.
- Return to oven and broil on high for 5 minutes, on the lowest rack.
- Transfer to a platter
- Garnish with toasted sesame seeds and cilantro.
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