# Ingredient List:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso glaze
02 - 3 tablespoons white miso paste (shiro miso)
03 - 1 1/2 tablespoons mirin
04 - 1 1/2 tablespoons sake
05 - 1 1/2 tablespoons granulated sugar
06 - 1 tablespoon soy sauce
07 - 1 tablespoon sesame oil
→ Garnish (optional)
08 - 1 teaspoon toasted sesame seeds
09 - 2 green onions, thinly sliced
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Using a sharp knife, score the flesh of each eggplant half in a crosshatch pattern without cutting through the skin to promote even roasting and better glaze adhesion.
03 - Brush the cut sides lightly with sesame oil and place the eggplant halves cut side up on the prepared baking sheet.
04 - Roast the eggplants in the preheated oven for 25 minutes, or until the flesh is soft and beginning to brown.
05 - While the eggplants roast, combine the miso paste, mirin, sake, sugar and soy sauce in a small saucepan. Warm over low heat, stirring constantly until the mixture is smooth and slightly thickened, about 2 to 3 minutes. Remove from heat.
06 - Remove the eggplants from the oven and spread an even layer of the warm miso glaze over each cut surface.
07 - Return the glazed eggplants to the oven and broil on high for 3 to 5 minutes, watching closely, until the glaze bubbles and caramelizes to a deep amber. Remove promptly to avoid burning.
08 - Transfer the eggplants to a platter and finish with toasted sesame seeds and sliced green onions if desired. Serve warm alongside rice or other dishes.
