Spicy Miso-Glazed Eggplant with Bitter Greens

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Wash the eggplants and cut them in half lengthwise. Score the flesh of each eggplant half in a diamond pattern, being careful not to cut through the skin.

   ~5 min
3. 3

   In a small bowl, whisk together the white miso paste, mirin, sake, soy sauce, chili garlic sauce, and sesame oil. Finely mince the fresh ginger and garlic and add them to the glaze mixture. Whisk until smooth.

   ~5 min
4. 4

   Brush the cut side of the eggplant halves generously with the neutral oil. Place the eggplant halves cut-side up on the prepared baking sheet.

   ~2 min
5. 5

   Roast the eggplant for 20-25 minutes, or until tender and slightly softened.

   ~25 min
6. 6

   During the last 10 minutes of roasting, generously brush the miso glaze over the cut surface of each eggplant half.

7. 7

   While the eggplant is finishing, heat the remaining 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the bitter greens and sauté for 1-2 minutes until they begin to wilt. Add 2 tablespoons of water and cook for another minute.

   ~3 min
8. 8

   Remove the eggplant from the oven. Serve the miso-glazed eggplant immediately over the wilted bitter greens, garnished with toasted sesame seeds.

   ~1 min