Miso glazed eggplant

This is a great side dish that pairs well with steak and a green salad.

Ingredients

Miso Glaze

• 2 Tbsp sake
• 2 Tbsp mirin
• 2 Tbsp granulated sugar
• 4 Tbsp miso

Combine the above 4 ingredients together

• 3 Japanese long thin eggplants
• 1 Tbsp vegetable oil
• 1 tsp white sesame seeds (roasted/toasted)

Method

• Preheat the oven to 200C.
• Cut the eggplant in half lengthwise and score the cut sides in a crisscross pattern. This will help the eggplant absorb more flavours. Place the eggplants (skin side down) on a rimmed baking sheet lined with parchment paper or a silicone baking sheet. With a brush, apply vegetable oil on top and bottom of the eggplants.
• Bake at 200C for 30 minutes, or until the eggplant is tender. Transfer the baking sheet to the working surface. Adjust a rack 6-inches from the heat element and preheat the grill for 3 minutes.
• Meanwhile, carefully spoon some of the miso glaze onto your eggplants and spread evenly. Grill for 3-4 minutes, or until the top has nice char and caramelisation.
• Transfer to a serving platter, sprinkle with sesame seeds and serve immediately.