Miso Glazed Eggplant
Ingredients
- 6 tablespoons shiro miso* (white fermented soybean paste)
- 3 tablespoons rice vinegar (not seasoned)
- 1 1/2 tablespoons water
- 3 3/4 teaspoons sugar
- 1 tablespoon finely grated peeled fresh ginger
- 2 tablespoons vegetable oil plus additional for brushing pan
- 6 Asian eggplants(about 8 inches), halved lengthwise
- 2 scallions, finely chopped
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