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Ginger-Miso-Glazed Eggplant

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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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