Miso-Glazed Eggplant Donburi

• 2 japanese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 2 cup cooked short-grain rice
• 2 green onion

Instructions

1. 1

   Halve the eggplants lengthwise and score the cut sides in a crosshatch pattern.

2. 2

   Brush the cut sides with sesame oil and roast at 425F for 18 minutes until tender.

3. 3

   Whisk together the miso, mirin, rice vinegar, and maple syrup into a smooth glaze.

4. 4

   Spread the glaze over the roasted eggplant and broil for 3 to 4 minutes until caramelized and bubbling.

5. 5

   Scoop the warm rice into bowls.

6. 6

   Top each bowl with the glazed eggplant halves and shower with sliced scallions and sesame seeds.