# What to Use:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso Glaze
02 - 3 tablespoons white miso paste (shiro miso)
03 - 1 1/2 tablespoons mirin
04 - 1 1/2 tablespoons sake
05 - 1 1/2 tablespoons granulated sugar
06 - 1 tablespoon soy sauce
07 - 1 tablespoon sesame oil
→ Garnish (optional)
08 - 1 teaspoon toasted sesame seeds
09 - 2 green onions, thinly sliced
# How to Prepare:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Score the flesh of each eggplant half in a crosshatch pattern without cutting through the skin to promote even roasting and glaze penetration.
03 - Brush the cut sides lightly with sesame oil and place the eggplant halves cut side up on the prepared baking sheet.
04 - Roast the eggplants for 25 minutes, or until the flesh is soft and beginning to brown at the edges.
05 - While the eggplant roasts, combine the miso paste, mirin, sake, sugar and soy sauce in a small saucepan; warm over low heat, stirring constantly until the mixture is smooth and slightly thickened, about 2–3 minutes, then remove from heat.
06 - Remove the eggplants from the oven and spread a generous layer of the miso glaze over each cut side.
07 - Return the glazed eggplants to the oven and broil on high for 3–5 minutes, watching closely, until the glaze is bubbling and caramelized.
08 - Transfer the eggplants to a serving platter, sprinkle with toasted sesame seeds and sliced green onions if desired, and serve warm—excellent over steamed rice.
