Spicy Miso Glazed Eggplant
- 1 eggplant
- 2 tbsp CinSoy Miso Paste
- 1 tbsp CinSoy Spicy Chili Crisp
- 1 tbsp sugar
- 2 tbsp Mirin
- Mix the miso, chili crisp, sugar and mirin together in a bowl.
- Cut the eggplant in half lengthwise. Score the cut side in a crosshatch pattern - slicing only halfway through. Rub the eggplant in a light coating of oil.
- Heat a pan to medium heat and sear the cut side of the eggplant until slightly browned. Flip and place in a 400 degree oven.
- Cook for 10-15 minutes or until tender.
- Brush the spicy miso glaze over the top and place back in the oven. Turn the oven up to broil. Cook until the top begins to bubble and brown.
- Serve topped with fresh scallions and enjoy!