Miso Eggplant



  1. Combine sake, mirin, sugar, and miso in a saucepan. Mix well to combine and then bring to a gentle simmer over the lowest heat. Stir constantly and cook for 2-3 minutes.
  2. Preheat oven to 400 degrees. Cut the eggplant in half lengthwise and score it in a crisscross pattern, then place on a rimmed baking sheet lined with parchment paper. Brush oil on both sides of the eggplant halves.
  3. Bake for 30 minutes, or until the eggplant is tender. Remove from oven and set to broil.
  4. While the oven is heating, spoon the glaze onto the eggplants and spread evenly. Broil for 3-4 minutes, or until the top has nice char and caramelization.
  5. Transfer to a serving platter, sprinkle with sesame seeds and serve immediately.