Creamy roasted eggplant glazed in a blanket of sweet and savory dengaku miso.
- 3 tablespoons mirin - 2 tablespoons miso (I used a 50:50 mix of hatcho and yellow) - 1 tablespoon granulated sugar - 1 tablespoon vegetable oil - 1 large eggplant - 1 teaspoon toasted sesame seeds - 1 scallion (chopped)
Cut the eggplant in half and score the perimeter of the eggplant 1/2-inch deep near the skin.
Score the fleshy party of the eggplant in a cross-hatch pattern.
Rub the oil into the cut surfaces of the eggplant.
Place on baking sheet and roast at 500 F (260 C) until golden brown and tender (about 15-20 minutes.)
Whisk the miso, mirin and sugar together until smooth and free of lumps.
Glaze the eggplant with the dengaku miso and return it to the oven until the sauce has caramelized (~5 min.)
Garnish the eggplant with toasted sesame seeds and scallions.