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Island Miso-Honey Eggplant

Island Grinds

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Island Miso-Honey Eggplant

The glaze turns glossy beneath the broiler while cucumber and rice keep the plate light—an island supper with a graceful Japanese accent.

Recipe

Island Miso-Honey Eggplant

Serves 4

Ingredients

  • 2 Japanese eggplants, halved lengthwise
  • 2 tbsp white miso
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cups cooked brown rice
  • 1 cucumber, thinly sliced
  • Sesame seeds and scallions

Directions

  1. Heat the oven to 425°F and score the eggplant flesh in a shallow crosshatch.
  2. Whisk miso, honey, vinegar, and sesame oil; brush over eggplant.
  3. Roast cut-side up for 20 minutes, then broil briefly until caramelized.
  4. Serve with brown rice and cucumber, finished with sesame and scallions.