Preparation

This recipe proves that simplicity and depth of flavor aren't mutually exclusive. The key is in the caramelization—when miso meets high heat, it transforms into something almost magical, developing layers of umami that make this humble eggplant taste absolutely luxurious.

Preparation

1. Preheat your broiler to high and position the rack about 6 inches from the heat source.
2. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, cutting about halfway through but not piercing the skin.
3. In a small bowl, whisk together the miso paste, sesame oil, and honey until smooth and well combined.
4. Brush the miso mixture generously over the cut sides of the eggplant, making sure it gets into all the scored cuts.
5. Place the eggplants cut-side up on a foil-lined baking sheet and broil for 12-15 minutes until the surface is deeply caramelized and the flesh is completely tender when pierced with a fork.
6. Remove from the oven, sprinkle with sesame seeds, and let rest for 2 minutes before serving.

Tip: The eggplant should be almost collapsing and the miso glaze should have dark, nearly burnt spots—that's where the flavor lives. Don't be afraid of char.