Miso Roasted Eggplant

Instructions

1. Prepare the eggplant
   Preheat oven to 425°F (220°C). Using a sharp knife, score the flesh of each eggplant half in a diamond pattern, being careful not to cut through the skin. This helps the miso glaze penetrate and allows even cooking.
2. Make the miso glaze
   In a small bowl, whisk together the miso paste, mirin, sake, rice vinegar, soy sauce, honey, 1 tablespoon of sesame oil, minced garlic, and grated ginger until smooth and well combined.
3. Prepare for roasting
   Brush the eggplant halves with the remaining tablespoon of sesame oil, then place them cut-side up on a parchment-lined baking sheet. Season lightly with salt.
4. Initial roasting
   Roast the eggplant in the preheated oven for 15 minutes, until the flesh begins to soften and turn golden brown.
5. Apply the glaze
   Remove the eggplant from the oven and generously brush the cut sides with the miso glaze, making sure it gets into the scored sections. Reserve a small amount of glaze for serving.
6. Final roasting
   Return the glazed eggplant to the oven and roast for an additional 10 minutes, or until the glaze is caramelized and bubbling, and the eggplant is completely tender.
7. Garnish and serve
   Transfer the roasted eggplant to a serving platter. Drizzle with any remaining glaze, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot.