🍆 Miso-Glazed Eggplant “Spoons”

✨ Ingredients (makes about 12–16 bites):

For the eggplant:

• 1 medium eggplant (globe or Japanese variety)
• Salt
• Olive oil (for roasting or pan-searing)

For the miso glaze:

• 1 ½ tablespoons white miso paste
• 1 tablespoon mirin (or rice vinegar with a pinch of sugar)
• 1 tablespoon soy sauce
• 1 teaspoon honey or maple syrup
• 1 teaspoon sesame oil
• Optional: 1 small garlic clove, grated or a dash of ginger

For garnish:

• Toasted sesame seeds
• Thinly sliced green onion
• Microgreens or shiso leaves (optional)
• Chili flakes or togarashi (optional for heat)

To serve:

• Ceramic appetizer spoons or cucumber slices

🧑‍🍳 Instructions:

1. Prepare the eggplant:
   Slice eggplant into ~½-inch thick rounds or dice into small cubes (if using spoons). Sprinkle with salt and let sit 15–20 min to draw out moisture. Pat dry.
2. Roast or sear:
   Lightly oil a skillet or baking sheet. Cook eggplant slices until soft and golden (either pan-sear or roast at 400°F/200°C for 20 minutes, flipping halfway).
3. Make the glaze:
   Whisk miso, mirin, soy sauce, honey, and sesame oil in a small saucepan. Simmer gently for 1–2 minutes until glossy. Set aside.
4. Glaze the eggplant:
   Brush or spoon the warm miso glaze over the cooked eggplant. Let sit a few minutes to absorb.
5. Assemble:
   Place glazed eggplant pieces into appetizer spoons or on cucumber rounds.
6. Garnish:
   Add sesame seeds, green onion, and a sprinkle of chili flakes or herbs.

🌿 Tips:

• Want a smoky version? Grill the eggplant before glazing.
• For a low-carb option, skip the eggplant and use grilled zucchini rounds instead.
• Can be served warm or room temp.