Miso-Glazed Eggplant

Made from fermented soybeans, miso has a unique fermented flavor. Salty, earthy, savory and sweet — this ingredient adds complex flavors to any dish.

“I love eggplant or mushrooms with miso,” says Bay Area chef Duskie Estes, co-founder of ZAZU kitchen + farm and Black Pig Meat Company with husband and chef, John Stewart. “The miso mixed with the eggplant here builds flavors that are both clean and big.”

Miso-Glazed Eggplant

Yields: 6 servings

1 Tbsp ginger, peeled and grated1/2 cup sake, mirin or white wine1/2 cup white miso paste1/3 cup sugar3 Japanese eggplants, cut on a bias to 1/2 inch thickPure olive oil for cookingToasted sesame seeds and julienned green onion, for garnishKosher salt, to taste

Preheat oven to 400°F. Combine ginger and oil in a medium saucepan on low heat and sauté until fragrant (just a few minutes). Add wine, miso and sugar and bring to a simmer.

Place eggplant on a generously oiled baking sheet and top with an additional drizzle of oil. Salt and roast until browned and soft.

Toss eggplant with miso mixture, serve with rice.