Bonberi

Slice eggplant into spears and sprinkle generously with sea salt. Let sit for about 15-20 minutes to let the eggplants sweat. Pat dry w a dish cloth. Using a sharp knife score (criss cross) each spear twice on each side. If using smaller eggplants or Japanese can just cut in half lengthwise and score each flesh side a few times. Heat a skillet to medium high and add oil. Sear each side of the eggplants for about 3-4 minutes on each side. Lower heat if needed you don’t want it to burn but get a golden brown. Add more oil and a little water if needed. Once browned remove from heat and set aside. Preheat oven to broil so it starts to get super hot. In a medium sized bowl, combine miso, maple, tamari, rice vinegar and using a micro plane, grate the ginger, garlic and onion into mixture. Whisk until forms a glaze. Using tongs, transfer eggplant into small shallow baking dish so evenly distributed. Pour glaze over eggplant so evenly covered. Put under the broiler for 3-4 minutes until bubbling but watch it so it doesn’t burn. Remove from oven and let cool. Garnish w chopped scallions, cilantro and sesame seeds. Serve hot!