Miso-Glazed Eggplant (Dengaku)

Method

1. 1
   • eggplant2
   • vegetable oil3 tbsp

   Score and oil the eggplant — Preheat the oven to 220°C. Score the flesh of the eggplant halves in a crosshatch pattern and brush with oil.

2. 2
   • eggplant2

   Roast until tender — Roast the eggplant cut-side up for 20 minutes until the flesh is very tender.

   ⏱20 min
3. 3
   • miso paste4 tbsp
   • mirin2 tbsp
   • sake1 tbsp
   • brown sugar2 tbsp

   Whisk the miso glaze — Meanwhile, whisk the miso paste, mirin, sake, and brown sugar together until smooth to make the glaze.

4. 4
   • eggplant2
   • miso paste4 tbsp

   Glaze and return to oven — Spread the miso glaze thickly over the roasted eggplant halves and return to the oven for 5 minutes until bubbling and caramelised at the edges.

   ⏱5 min
5. 5
   • sesame seeds1 tsp
   • spring onion1

   Garnish and serve — Scatter with sesame seeds and spring onion, then serve warm.