Maple Miso Glazed Eggplant

If you can’t tell, I have a major girl crush on Chloe Coscarelli.  I borrowed inspiration from her Miso Glazed Eggplant from “Chloe’s Kitchen.”  These make a tasty appetizer.  They are sweet and sticky with a background savoriness from the miso.  -Amanda

Maple Miso Glazed Eggplant

Serves 2 appetizers

1 japanese eggplant

4 teaspoons miso

1 tablespoon maple syrup

4 teaspoons water

1/2 tablespoon sesame oil

black pepper

1 stalk scallions

5 roma tomatoes

 

Directions

1.  Slice the eggplant into thin rounds.

2. To make the glaze:  whisk together maple syrup, water, and miso.

3.  Heat the oil in a nonstick skillet.  Brown the eggplant evenly on both sides.

4.  Transfer the browned eggplant onto a cookie sheet.  Brush with glaze.  Put under a broiler for 2-3 minutes.  Meanwhile, slice the tomatoes.

5.  Arrange the tomatoes and broiled eggplant on a plate.  Slice a few scallions and sprinkle them on top.

 

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