Miso-Glazed Eggplant (Nasu Dengaku)

Make sure the salted eggplant slices are well rinsed and patted very dry with paper towels — this helps them crisp up instead of steaming.

Preheat your oven's broiler to high, with the rack positioned about 6 inches from the heat.

Brush both sides of the eggplant slices with 3 tablespoons neutral oil (vegetable or avocado). Lay them on a foil-lined baking sheet and broil about 10 minutes per side, until soft and lightly browned.

Whisk together 3 tablespoons white or red miso paste, 2 tablespoons mirin, 1 tablespoons sake, and 1 tablespoons sugar in a small bowl until smooth.

Flip the eggplant so the browned side faces up. Spread a thick layer of the miso glaze over each slice. Broil for another 3 minutes, watching closely, until the glaze is bubbly and slightly charred in spots.

Sprinkle with 1 teaspoons toasted sesame seeds and 1 scallion, thinly sliced. Serve hot, ideally with steamed rice.