Miso-Glazed Eggplant

1. 1

   Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.

2. 2

   Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.

3. 3

   Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.

4. 4

   While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.

5. 5

   Once you remove eggplant from the oven, top with your sesame seeds and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.