ingredients
all
2 Tbsp granulated sugar
2 Tbsp mirin
1 tsp dashi powder
1/2 cup miso (red and/or white)
Rice bran oil for brushing
5 each Japanese eggplant
Toasted sesame seeds for garnish
For the Sauce
1
In a small pot, whisk the sugar, mirin, and miso together. Simmer (do not let boil) over medium-low heat about 4 -5 minutes. Remove from heat and mix in dashi powder.
For the Eggplant
2
Slice the eggplant in half lengthwise. Score the flesh in a criss-cross pattern. Brush the eggplant slices generously with rice bran oil. Roast in a 400F oven until the tops brown and the eggplant is tender.
3
Brush the cut sides of the eggplant with a generous amount of miso sauce. Put under the broiler to carmelize – watch this step because they can burn quickly.
To Serve
4
Sprinkle with sesame seeds and serve immediately on a warmed platter.