Just 3 Ingredients and Voilá! a Veggie Spectacle!

Are you ready to add a top-shelf “effort-vs-reward” dish into rotation! Eggplant becomes creamy, sweet, and salty with a simple sauté or grill.

The marinade couldn’t be simpler: mix a TBS. of sweet miso with a TBS. of soy sauce.

Halve the slender Japanese eggplants through the length. Then carefully slice hatchmarks into the cut sides about a quarter inch deep. Create diamond shaped hatches. [See main photo].

Use a pastry brush to spread marinade onto the slices. Be sure to slightly bend the slices so the hatch marks will open a bit and better receive the marinade.

Sauté or grill on both sides until softened.

I love using Japanese eggplants, but also try the globe-shaped ones, sliced about 1/2-inch thick. You only need to crosshatch one side.