Miso-Maple Roasted Eggplant

Method

1. Halve the eggplants lengthwise and score the cut faces in a diamond pattern, ½ inch deep. Sprinkle with the kosher salt and set cut side up on a towel for 20 minutes, until beads of water show on the surface.
2. Heat the oven to 425°F. Blot the eggplant firmly dry, then brush both sides with the olive oil and set cut side down on a foil-lined sheet pan brushed with a little of the oil.
3. Roast 25 to 35 minutes, until the skin has collapsed and the flesh is soft when pressed.
4. Toast the sesame seeds in a dry skillet over medium for 2 minutes, until fragrant. Whisk the miso, maple, rice vinegar, sesame oil, ginger and 1 tbsp water into a loose paste.
5. Turn the eggplant cut side up, spread the glaze over the flesh, and broil 6 inches from the element for 3 to 4 minutes, until the glaze bubbles and spots with brown. Watch it closely, since miso sugars scorch fast.
6. Top with scallions and sesame seeds and serve warm.