Miso Broiled Eggplant

         For the Miso-Broiled Eggplant:

• ●  2 medium eggplants

• ●  2 tbsp white miso paste

• ●  1 ripe banana, mashed

• ●  1 tbsp soy sauce

• ●  1 tbsp rice vinegar

• ●  1 tbsp mirin (optional)

• ●  1 tsp grated ginger

• ●  1 tsp minced garlic

  For the Sesame Mashed Plantains:

• ●  4 ripe plantains

• ●  2 tbsp butter or coconut oil

• ●  1⁄2 teaspoon toasted sesame oil

• ●  1 tbsp toasted sesame seeds

• ●  Salt to taste

• ●  Black pepper to taste

1. Prep the Eggplant:

Slice the eggplants in half lengthwise, and use a sharp knife to score the flesh in a crosshatch pattern.

2. Sear the Eggplant:

In a pan over high heat, add oil and place the eggplant outer skin facing down. Cook for a few minutes until the skin is brown.
Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).

3. Prepare the Miso Glaze:

In a bowl, combine the miso paste, mashed banana, soy sauce, rice vinegar, mirin (if using), grated ginger, and minced garlic. Mix until smooth and well combined.

4. Glaze the Eggplant:

Cover a cooking tray with foil and place the eggplant on top (crosshatched flesh facing up). Brush the miso glaze on top of each eggplant until all the surface is coated.

5. Broil the Eggplant:

Put in the oven and broil for 4 minutes. The miso glaze should be scorched and bubbling when you take it out of the oven.

6. Make the Sesame Mashed Plantains:

While the eggplants are broiling, peel and cut the plantains into chunks.
Boil the plantain chunks in salted water until they are very tender, about 15-20 minutes.

Drain the plantains and return them to the pot. Add the butter or coconut oil and mash until smooth.
Stir in the toasted sesame seeds and season with salt and black pepper to taste.

7. Assembly:

Spoon a generous amount of the sesame mashed plantains onto each serving plate. Place a broiled eggplant half on top of the mashed plantains. Garnish with additional toasted sesame seeds and a drizzle of sesame oil if desired.