Ginger Miso Glazed Eggplant
Ingredients
- 6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices
- 1 tablespoon grapeseed or vegetable oil
- 1 /3 cup white miso (fermented soybean paste)
- 4 teaspoons finely grated peeled ginger
- 2 teaspoons toasted sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1 /4 teaspoon freshly ground black pepper
- 3 teaspoons sesame seeds, divided
- 3 tablespoons thinly sliced scallions, divided
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