Step 1

Preheat oven, soak skewers: Preheat oven to 400°F (200°C). Soak 12(6-inch) skewers in warm water for at least 10 minutes.

Step 2

Prep eggplant: Trim ends off eggplant. Cut each eggplant in half, lengthwise, then cut into ¾-inch half moons. Thread eggplant onto soaked skewers, leaving a small gap between each piece.

Step 3

Bake skewers: Place skewers on a parchment lined baking sheet (see note 2). Brush eggplant all over with oil. Arrange skewers skin-side up. Bake until the eggplant is soft and the skin is browned, 30 to 35 minutes.

Step 4

Make glaze: In a small bowl, whisk together miso, rice vinegar, sesame oil, tamari, honey, and ginger.

Step 5

Brush and bake again: Flip the skewers (skin should now be facing down). Brush the top of the eggplant generously with glaze, getting in all the nooks and crannies. Bake until the tops begin to brown, about 10 minutes. Garnish with sesame seeds and scallions. Serve with rice and kale seaweed salad (if using).