Miso Glazed Eggplant with Cucumber Herb Salad

• 4 small eggplants, halved lengthwise

• 2 T olive oil

• Kosher salt

• 1 T grated ginger

• 2 garlic cloves, grated

• 2 t honey

• 1⁄4 c white or yellow miso

• 2 T soy sauce

• 2 T rice vinegar

• 1 t toasted sesame oil

• 4 T avocado oil

• 2 T lime juice

• 2 Persian cucumbers, sliced into rounds

• 2 green onions, thinly sliced

• 2 c arugula, spinach, or power greens

• 1 avocado, sliced

• 2 T mint, chopped

• 2 T cilantro, chopped

• 3 T basil leaves, chopped

• Chopped pine nuts, for garnish

• Pink peppercorns, for garnish

Preheat the oven to 400 and move the rack to the upper third of the oven. Score the eggplant halves with a knife, then brush with olive oil and sprinkle with salt. Place skin side down on a parchment lined sheet pan and bake until tender but not brown, about 25 minutes.

Stir together the ginger, garlic, honey, miso, soy sauce, rice vinegar, sesame and avocado oils in a small bowl. Take out 3 tablespoons of the sauce and place in a small bowl for later use. Increase the oven temperature to 450 and baste the eggplant halves with the remaining glaze. Roast 10-15 minutes until glaze has browned and caramelized in spots. Remove from the oven and let cool slightly.

Whisk the lime juice into the reserved sauce and taste for seasoning, adding salt and/or pepper if needed.

Arrange greens on a serving platter, and scatter the cucumbers and onions over. Pour reserved sauce over greens and vegetables, arrange eggplant halves on top. Garnish with herbs, pine nuts, and pink peppercorns.