Miso-Glazed Japanese Eggplant Recipe — The Mom 100

Ingredients

• 1 ½ pounds Japanese eggplant ((about 5 eggplants))
• 1 tablespoon vegetable oil, canola oil, or grapeseed oil
• 1/3 cup miso paste ((white or yellow))
• 1 tablespoon minced fresh ginger
• 1 tablespoon mirin ((or sake; optional))
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon rice or white wine vinegar
• freshly ground black pepper ((to taste))
• 2 tablespoons sesame seeds
• Thinly sliced scallions ((white and green parts; for optional garnish))