# 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
08 - 1 teaspoon toasted sesame seeds
09 - 2 green onions, thinly sliced
# How to Make:
01 - Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
02 - Using a sharp knife, score the flesh of each eggplant half in a crosshatch pattern without cutting through the skin to promote even roasting and glaze absorption.
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 eggplant for 25 minutes, or until the flesh is soft and beginning to brown; test with a fork for tenderness.
05 - While the eggplant roasts, combine miso paste, mirin, sake, sugar and soy sauce in a small saucepan and warm over low heat, stirring until smooth and slightly thickened, about 2–3 minutes. Remove from heat.
06 - Remove the eggplant from the oven and spread an even layer of the miso glaze over each cut side.
07 - Set the oven to broil (high) and return the glazed eggplant to the oven for 3–5 minutes, watching closely, until the glaze bubbles and develops a deep caramelized color.
08 - Transfer the eggplant to a platter, sprinkle with toasted sesame seeds and sliced green onions, and serve warm.
