Made from fermented soybeans, miso has a unique fermented flavor. Salty, earthy, savory and sweet — this ingredient adds complex flavors to any dish.

“I love eggplant or mushrooms with miso,” says Bay Area chef Duskie Estes, co-founder of ZAZU kitchen + farm and Black Pig Meat Company with husband and chef, John Stewart. “The miso mixed with the eggplant here builds flavors that are both clean and big.”

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Miso-Glazed Eggplant

Yields: 6 servings

• 1 Tbsp ginger, peeled and grated
• 1/2 cup sake, mirin or white wine
• 1/2 cup white miso paste
• 1/3 cup sugar
• 3 Japanese eggplants, cut on a bias to 1/2 inch thick
• Pure olive oil for cooking
• Toasted sesame seeds and julienned green onion, for garnish
• Kosher salt, to taste

Preheat oven to 400°F. Combine ginger and oil in a medium saucepan on low heat and sauté until fragrant (just a few minutes). Add wine, miso and sugar and bring to a simmer.

Place eggplant on a generously oiled baking sheet and top with an additional drizzle of oil. Salt and roast until browned and soft.

Toss eggplant with miso mixture, serve with rice.