1 TBS Mirin
1 TBS Sake
2 TBS Shiro Miso
2 TBS Sugar
2 Eggplant cut in half lengthwise
1/2 TSP Sesame Oil
Toasted Sesame Seeds
Preheat the oven to 200°C.
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you broil the eggplants.
Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place in the oven and roast for 15-20 minutes, depending on eggplant size, until they just start to shrivel. The flesh should be fork tender. Remove from the oven and turn them over.
Top the eggplants with all of the miso sauce and put them under the broiler until the sauce bubbles up and starts to caramelize, 1-2 minutes. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!
Note: I used big eggplants here because that’s all I could find from the store. They taste just as good, but add a couple of minutes while baking. Usually when eating these, we just scoop out the flesh and leave the skin behind, but if you like eggplant skin, feel free to eat it, of course!
Source : I Am A Food Blog