6Japanese eggplantor the smallest you can find, halved lengthwise
1scallionfor garnish, thinly sliced
Instructions
Preheat the broiler
In a small food processor, combine the miso, vinegar, water, ginger, and garlic. Puree until smooth. Alternatively, you can mince the garlic and ginger by hand and whisk everything together in a small mixing bowl. Set aside.
Line a baking sheet with foil or parchment paper. Drizzle the eggplant with the olive oil and using clean hands, rub the skin and flesh until lightly greased. Arrange the eggplant cut-side up.
Cook under the broiler until the top of the eggplant is golden brown and the flesh is soft, 4 to 6 minutes. Remove the pan from the oven and brush the cut-sides of the eggplant generously with the miso glaze. Return to the oven until caramelized, 2 minutes. Brush the tops of the eggplant again with the miso paste and return to the broiler, rotating the pan for even cooking.