Miso-Glazed Eggplant (Nasu Dengaku)

Ingredients

• 2 medium Japanese or Chinese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds(optional)
• 1 tbsp sliced scallions(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, cutting deep but not through the skin.

2. 2

   Brush the cut sides with oil, place cut-side down on a lined baking sheet, and roast for 15 minutes until the flesh is tender and golden.

3. 3

   Meanwhile, combine miso, mirin, sake, and sugar in a small saucepan. Simmer over low heat, stirring, for 2-3 minutes until thickened into a glaze.

4. 4

   Flip the eggplant halves cut-side up, spread the miso glaze generously over each, and broil on the top rack for 3-5 minutes until the glaze is bubbly and caramelized in spots.

5. 5

   Garnish with sesame seeds and scallions and serve hot.