Japanese Miso-glazed Eggplant


  • 6 tablespoons shiro miso (white fermented soybean paste)
  • 3 tablespoons rice vinegar (not seasoned)
  • 1 1/2 tablespoons water
  • 3 3/4 teaspoons sugar
  • 2 tablespoons vegetable oil plus additional for brushing pan
  • 6 Japanese eggplants (about 8 inches), halved lengthwise
  • 2 scallions, finely chopped

1. Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
2. Brush a large shallow frying pan with oil and arrange eggplant, cut sides up, in pan.
3. Brush tops with 2 tablespoons oil (total). Sautee eggplant until it begins to turn pale golden and soften, 4 to 5 minutes.
4. Brush generously with miso mixture and sautee until eggplant is tender and glaze is golden brown, 2 to 3 minutes.
5. Serve sprinkled with scallions!