Miso-Glazed Eggplant

• 2 whole purple eggplants
• 1 tablespoon sesame seeds
• 1 small bunch cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon miso
• 2 teaspoons honey
• 1 pinch black pepper

1. Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
2. Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
3. Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
4. While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
5. Once you remove eggplant from the oven, top with your sesame seeds and cilantro.

purple eggplants, sesame seeds, cilantro, olive oil, sesame oil, miso, honey, black pepper

Taken from www.food.com/recipe/miso-glazed-eggplant-535980 (may not work)