Miso Glazed Eggplant

Out the gate, this is not my recipe. I am using this website as documentation of what I enjoy to make and am by no means trying to take credit. All credit to Vegan Bunny Chef for everything below

Equipment

• Large frying pan
• Oven pan
• Parchment Paper

Time

About 45 minutes, start to finish

Ingredients

Name	Amount
Large Eggplant	1
Scallions	2
A cooking oil, vegatable is my go-to	Just enough to cover the base of the pan fully
Gochujaru or Red Pepper Flakes	About a tablespoon
Sesame Seeds	2 tablespoons
Sesame Oil	1 tablespoon
Miso Paste	A tablespoon
Maple Syrup	2 teaspoons
Soy Sauce	1 teaspoon
Rice Vinegar	1 teaspoon

Instructions

Prep

1. Preheat your oven to 400 degrees.
2. Cut your eggplant in half down the long side, then score the surface diagonally (criss-cross) getting all the way into the meat without cutting the skin. Here is a picture from the source recipe for reference

3. In a bowl, mix together the Miso Paste (A tablespoon), Gochujaru or Red Pepper Flakes (About a tablespoon), Sesame Oil (1 tablespoon), Soy Sauce (1 teaspoon), 1 tablespoon of Sesame Seeds, Maple Syrup (2 teaspoons), Rice Vinegar (1 teaspoon)

Cooking

4. Fill your pan with oil, then heat it up over medium-high heat. Once it's hot, put the eggplant on scored side down.
5. Cook the eggplant for 4 minutes.
6. Flip the eggplant and cook the skin side for 4 minutes.
7. Flip again and cook the scored side for another 2 minutes.
8. Remove the epplant from the pan (also turn off the burner) and let it cool for a minute or two.
9. Cover the scored side of the eggplant with your sauce.
10. Cover your oven safe pan with parchment paper, and put the eggplant on the paper. Put the eggplant in the oven for 20 minutes.
11. Dice up your scallions very thinly.
12. Take out the eggplant and cover with the scallions and your last tablespoon of sesame seeds
13. Enjoy!