RECIPE

1: Trim tops of eggplant and split in half length wise. Score flesh in cross hatch pattern. Salt flesh side and allows excess moisture to seep out for 10 minutes

2: Mix misos, sugar, mirin, sake, and oil until homogenous. Adjust seasoning with salt and pepper to taste. set aside

3: Preheat oven to 350

4: Line pan with parchment paper and brush oil on the cut side of eggplant, place cut side down and roast for 10 minutes

5: Flip over so the cut side is up and brush with miso glaze. Bake for another 10 minutes. 

6: Remove and serve with finely sliced green onion and sesame seeds.

Notes:

You can roast the eggplants longer make a more spread like texture. If you wish for it to be softer roast for an additional 20 minutes and keep layering glaze on as desired. You get an almost candied top with a custard like interior.