# What You Need:
→ Eggplant
01 - 2 large eggplants, cut into 1-inch thick rounds
→ Miso Glaze
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin or dry sherry
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon maple syrup or honey
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1 garlic clove, minced
09 - 1 teaspoon freshly grated ginger
→ Garnish
10 - 2 green onions, thinly sliced
11 - 1 tablespoon toasted sesame seeds
12 - 1 small handful cilantro leaves, optional
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange eggplant slices on the prepared sheet. Brush lightly with sesame oil and sprinkle with salt.
03 - Roast for 20 minutes, flipping halfway through, until eggplant is tender and beginning to brown.
04 - While eggplant roasts, whisk together white miso paste, mirin, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl until smooth.
05 - Remove eggplant from oven and brush the tops generously with the miso glaze.
06 - Return to oven and roast for 8 to 10 minutes, or until glaze is bubbling and caramelized.
07 - Transfer eggplant steaks to serving plates. Top with sliced green onions, toasted sesame seeds, and cilantro if desired. Serve immediately.
