Nasu Dengaku (Japanese Miso-Glazed Eggplant)

Ingredients

• •2 large eggplants, halved
• •3 tbsp miso paste
• •2 tbsp mirin
• •1 tbsp sugar
• •1 tsp sesame seeds
• •2 tbsp neutral oil

Directions

1. 1Score the cut faces of the eggplant halves in a diamond pattern, without cutting through the skin.
2. 2Brush the cut faces generously with the oil and lay them cut side up on a tray.
3. 3Roast at 200C for twenty minutes until the flesh is completely soft and sunken.
4. 4Mix the miso, mirin and sugar into a smooth, spreadable glaze.
5. 5Spread the glaze thickly over the cut faces.
6. 6Grill three minutes until the glaze bubbles and darkens in patches, then scatter with sesame seeds.

💡 Glaze after roasting, never before. Miso and sugar burn long before eggplant is anywhere near tender.

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