Miso Glazed Eggplant with Jersey Cabbage Salad

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise. Score the cut sides in a crosshatch pattern, being careful not to cut through the skin.

In a small bowl, whisk together the white miso paste, mirin, soy sauce, sesame oil, sugar, grated ginger, and minced garlic to create the miso glaze.

Brush the miso glaze generously over the cut sides of the eggplant.

Drizzle neutral oil over the eggplant. Place the eggplant cut-side up on the prepared baking sheet.

Bake for 25-30 minutes, or until the eggplant is tender and the glaze is caramelized and browned.

While the eggplant is baking, prepare the Jersey cabbage salad. In a large bowl, combine the shredded Jersey cabbage, grated carrot, and sliced scallions.

In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and honey to create the sesame dressing.

Pour the sesame dressing over the cabbage salad and toss to combine. Adjust seasoning to taste.

To serve, place a generous portion of the Jersey cabbage salad on each plate. Top with a miso-glazed eggplant half. Garnish with toasted sesame seeds.

Enjoy!