MISO EGGPLANT  

MISO EGGPLANT 1. Preheat oven to 400 F. Slice 4 long Japanese eggplants in half lengthwise. Cut a cross-hatch pattern into the cut-side. Brush with extra-virgin olive oil + kosher salt. Lay cut-side down on a baking sheet 2. Roast until skin is collapsed, 20 minutes 3. Meanwhile, in a small bowl, combine 1 tbsp mirin + 1 tbsp rice vinegar + 1 tbsp sugar + 2 tbsp white miso + 1 tbsp toasted sesame oil 4. Turn oven to broil, flip roasted eggplant over and brush with miso glaze. Place under the broiler 6-inches from heat  and broil until light brown and bubbly, 2 minutes (keep an eye on this!) serve with parsley and a lemon squeeze. Serves 6