Ginger Miso Glazed Eggplant

Ingredients

• 6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices
• 1 tablespoon grapeseed or vegetable oil
• 1/3 cup white miso (fermented soybean paste)
• 4 teaspoons finely grated peeled ginger
• 2 teaspoons toasted sesame oil
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon distilled white vinegar
• 1/4 teaspoon freshly ground black pepper
• 3 teaspoons sesame seeds, divided
• 3 tablespoons thinly sliced scallions, divided

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