This dish straddles the seasons: A celebration of late Summer bounty or a hot meal to be eaten under fuzzy blankets on the first day of Autumn. Serve these Miso Glazed Scallops over black lentils, brown rice, or over a smashed baked sweet potato.
Peel your eggplants and slice into 1 1/2 or 2 inch disks.
Make a criss cross pattern with a sharp knife in the cut sides on the eggplant on both sides. You can see this in the photos.
In a medium bowl stir, miso, water, mirin, rice wine vinegar, soy sauce, grated ginger, sugar and sesame oil.
Heat to medium high a skillet big enough to contain the eggplant disks in one layer. Pour in the sauce and swirl. Place you eggplant disks into the pan in one layer and cover with a lid. Allow to cook until the eggplant is just tender but not falling apart. About 6-8 minutes.
Remove lid and and flip the eggplants with a spatula. Cook until you have a good caramel on the bottom and the sauce is mostly evaporated to a rich glaze.
Remove from the heat. Juice your lime into a bowl with the minced garlic and pour over the "scallops". Serve.