# What You Need:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso glaze
02 - 3 tablespoons white (shiro) miso paste
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 Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Using a sharp knife, score the flesh of each eggplant half in a shallow crosshatch pattern, taking care not to pierce the skin.
03 - Brush the cut sides lightly with sesame oil and place the eggplant halves cut side up on the prepared baking sheet.
04 - Roast for 25 minutes, or until the flesh is soft and beginning to brown.
05 - While the eggplants roast, combine the white miso, mirin, sake, sugar and soy sauce in a small saucepan; warm over low heat, stirring until the mixture is smooth and slightly thickened, about 2–3 minutes. Remove from heat.
06 - Remove the eggplants from the oven and spread a generous layer of the miso glaze over each cut surface.
07 - Return the glazed eggplants to the oven and broil on high for 3–5 minutes, watching closely, until the glaze bubbles and caramelizes but does not burn.
08 - Transfer to a platter, sprinkle with toasted sesame seeds and sliced green onions if using, and serve warm—alone or with steamed rice.
