Roasted Eggplant with Miso Sesame Seeds
1 tablespoon sesame seeds
1 ½ pounds eggplant, sliced into ½-in. rounds
2 tablespoons olive oil
⅓ cup white miso
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon water
2 teaspoons rice vinegar
1 teaspoon roasted red chili paste (such as Thai Kitchen)
⅓ cup chopped fresh scallions
1.Place sesame seeds in a nonstick skillet over medium-low. Cook, stirring occasionally, until fragrant, 7 to 8 minutes.
2. Preheat oven to 450°F. Place eggplant slices on a baking sheet lined with parchment paper, and brush both sides of each round with olive oil. Bake until tender, flipping halfway through, about 18 minutes. Let cool on baking sheet 10 minutes.
3. Whisk together miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.
4. Increase oven temperature to broil. Spread about 2 teaspoons of miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes. Sprinkle with toasted sesame seeds and scallions.
