Miso-Glazed Eggplant - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
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.
Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
Once you remove eggplant from the oven, top with your sesame seeds and cilantro.