Name: Ginger-Miso-Glazed Eggplant
Prep time: 10 minutes
Yield: 6 to 8 Servings
Ingredients: 6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices; 1 tablespoon grapeseed or vegetable oil; 1/3 cup white miso (fermented soybean paste); 4 teaspoons finely grated peeled ginger; 2 teaspoons toasted sesame oil; 1 teaspoon reduced-sodium soy sauce; 1 teaspoon distilled white vinegar; 1/4 teaspoon freshly ground black pepper; 3 teaspoons sesame seeds, divided; 3 tablespoons thinly sliced scallions, divided

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This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

Recipe notes