We made a batch of this Miso-Glazed Eggplant and have been eating it in sandwiches for days! It’s super easy. My only advice is to thin the marinade quite a bit, otherwise it’s almost like a paste and will spread on too thickly and be very salty. Also, we skipped the scallions since we were using it for sandwiches.
Yum! Speaking of YUM, my dear friend Ronald from the Netherlands sent me an amazing care package. He included all my favourite foreign goodies (so many tins of tartex paté! speculoos spread galore!) as well as about a million other great things I had never had before. I’ll never have to buy sweets again!