Miso Glazed Eggplant

2       tbsp      water

2       tbsp      agave nectar

2       tbsp      white miso paste  

2       tbsp      sesame oil           

3       whole   Japanese eggplant (1 ½ pounds), cut into ½ inch slices on the diagonal

2                   scallions, trimmed and thinly sliced

                    toasted sesame seeds, for garnish

In a small saucepan, whisk together water and agave over medium heat until boiling. Let boil for 1-2 minutes, then reduce heat to low. Add miso and whisk until smooth. Turn off heat and let cool until thickened. Preheat oven broiler and line a baking sheet with parchment paper.

In a skillet, heat the oil and cook eggplant in a single layer without crowding the pan. Cook until lightly browned on each side. Transfer eggplant to a baking sheet. Brush eggplant with the miso glaze and place under the broiler for 1 minute. Remove from the oven and garnish with the scallions and sesame seeds.