# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso Glaze
02 - 3 tbsp white miso paste (shiro miso)
03 - 1½ tbsp mirin
04 - 1½ tbsp sake
05 - 1½ tbsp sugar
06 - 1 tbsp soy sauce
07 - 1 tbsp sesame oil
→ Garnish
08 - 1 tsp toasted sesame seeds
09 - 2 green onions, finely sliced
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
03 - Brush the cut sides lightly with sesame oil and place eggplants cut side up on the prepared baking sheet.
04 - Roast for 25 minutes, or until the flesh is soft and lightly browned.
05 - Meanwhile, prepare the miso glaze: In a small saucepan, combine miso paste, mirin, sake, sugar, and soy sauce. Heat over low, stirring until smooth and slightly thickened (about 2-3 minutes). Remove from heat.
06 - Remove eggplants from the oven and spread a generous layer of miso glaze over the cut sides.
07 - Return to the oven and broil (grill) on high for 3-5 minutes, or until the glaze is bubbling and caramelized. Watch closely to avoid burning.
08 - Transfer to a serving platter. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve warm.
