Sesame Miso-Glazed Eggplant

1. Eggplant Prep

Halve the eggplants lengthwise, remove stems and calyxes. Score the flesh with a paring knife, avoiding piercing the skin. Season lightly with salt and let rest for 10 minutes. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and grease with sesame oil.

2. Roast Eggplant

Pat the eggplants dry and place them skin-side down on the prepared sheet. Roast for 15-20 minutes until the skin wrinkles and flesh softens. Remove and set the oven to broil.

3. Glaze Creation

In a small saucepan, boil mirin and sake for 20 seconds. Reduce heat to low, add miso and sugar, and whisk until sugar dissolves and mixture is smooth. Remove from heat, stir in sesame oil.

4. Broil with Glaze

Generously brush the glaze over the cut side of the eggplants. Broil 2 inches from the heat for about 1 minute until glaze bubbles and turns shiny. Watch carefully to prevent burning.

5. Serve and Enjoy

Allow to cool slightly or serve hot, slicing diagonally into 1-1.5-inch pieces.