Miso Glazed Eggplant

Instructions

1. Prepare the eggplant
   Using a sharp knife, score the flesh of each eggplant half in a diamond pattern, making sure not to cut through the skin. Brush each half with 1 tablespoon sesame oil and sprinkle with a pinch of salt.
2. Pre-cook the eggplant
   Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, until the flesh is soft but not completely cooked through.
3. Prepare the miso glaze
   While the eggplant is roasting, whisk together the miso paste, mirin, sake, soy sauce, brown sugar, rice vinegar, remaining sesame oil, grated ginger, and minced garlic in a small bowl until smooth and well combined.
4. Glaze and broil
   Remove the eggplant from the oven and flip them over so the cut side is facing up. Generously brush the miso glaze over the scored flesh. Return to the oven and broil on high for 3-5 minutes, until the glaze is bubbling and beginning to caramelize. Watch carefully to prevent burning.
5. Garnish and serve
   Remove the eggplant from the oven and transfer to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as a main dish with steamed rice or as a side dish.