Step 1

Pre-heat oven to 350 F

Step 2

Cut tops off of the eggplants and cut them lengthwise in half. Score the flesh in a diagonal crosshatch pattern with the point of a knife without cutting all the way through. Arrange the eggplants on a parchment-lined sheet pan.

Step 3

In a blender or food processor, mix together the sesame oil, white miso, maple syrup, mirin, garlic, ginger, and scallions (save some dark green leaves sliced on the diagonal for garnish)

Step 4

Spread the mixture on each eggplant half. Reserve 2 tbsp for topping. Bake uncovered for 30-35 minutes until eggplant is softened.

Step 5

Drizzle reserved miso mixture overtop. Sprinkle with toasted sesame seeds and scallion leaves. Serve immediately.