# What You Need:
→ 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 Steps:
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.
03 - Brush the cut sides lightly with 1 tablespoon sesame oil and place the eggplant halves cut side up on the prepared sheet.
04 - Roast for about 25 minutes, or until the flesh is soft and lightly browned when pierced with a fork.
05 - While eggplants roast, combine miso paste, mirin, sake, granulated sugar and soy sauce in a small saucepan; warm over low heat, stirring continuously until smooth and slightly thickened, about 2–3 minutes, then remove from heat.
06 - Remove the roasted eggplants from the oven and spread a generous layer of the warm 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 bubbles and caramelizes.
08 - Transfer the eggplants to a serving platter, garnish with toasted sesame seeds and sliced green onions if desired, and serve warm.
