Miso-Glazed Eggplant (Dengaku)

Ingredients

• 2 eggplant, halved lengthwise
• 3 tbsp vegetable oil
• 4 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 2 tbsp brown sugar
• 1 tsp sesame seeds
• 1 spring onion, sliced

Method

1. 1.

   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.

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

3. 3.

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

4. 4.

   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. 5.

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