Miso Glazed Eggplant

🔥 Prep

• Rinse and pat dry the 1 eggplant, then slice it into 1 cm thick half‑moon pieces.
• In a small bowl, combine the 1 tbsp miso paste, 1 tbsp sugar, and 1 tbsp mirin, stirring until smooth.

🔥 Cook

• 1. Heat a non‑stick skillet over medium heat and add a drizzle of oil.
• 2. Arrange the eggplant slices in a single layer and cook for 3‑4 minutes per side, until lightly browned and tender.
• 3. Reduce the heat to low and push the eggplant to one side of the pan.
• 4. Pour the miso‑sugar‑mirin mixture into the empty space and let it simmer for 1 minute, stirring to thicken slightly.
• 5. Toss the eggplant in the glaze, coating each piece evenly, and cook for an additional 2 minutes over low heat to allow the glaze to set.
• 6. Transfer the glazed eggplant to a serving plate and sprinkle with toasted sesame seeds and sliced green onions if desired.

🔥 Serve

• Serve the miso glazed eggplant warm as a side dish or over steamed Japanese short‑grain rice.
• Pair with a simple miso soup and pickled vegetables for a complete meal.
• Garnish with extra sesame seeds and a drizzle of sesame oil for added flavor.