Ginger-Miso-Glazed Eggplant
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Ginger (4 teaspoons)
- Japanese eggplants (6)
- Scallions (3 tablespoons)
- Condiments
- Distilled white vinegar (1 teaspoon)
Soy sauce, reduced-sodium (1 teaspoon)- White miso (1/3 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Grapeseed or vegetable oil (1 tablespoon)
- Sesame oil, toasted (2 teaspoons)
- Sesame seeds (3 teaspoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published December 1, 2011 (1 year ago).
20 people saved this recipe.
