# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso glaze
02 - 3 tbsp white miso paste (shiro miso)
03 - 1.5 tbsp mirin
04 - 1.5 tbsp sake
05 - 1.5 tbsp granulated sugar
06 - 1 tbsp soy sauce
07 - 1 tbsp sesame oil
→ Garnish (optional)
08 - 1 tsp toasted sesame seeds
09 - 2 green onions, thinly sliced
# How To Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
02 - Using a sharp knife, score the cut surface of each eggplant half in a crosshatch pattern, taking care not to pierce the skin to ensure even roasting and better glaze adhesion.
03 - Brush the cut sides lightly with sesame oil and place the eggplant halves cut side up on the prepared baking sheet.
04 - Roast the eggplants in the preheated oven for 25 minutes, or until the flesh is soft and beginning to brown.
05 - While the eggplants roast, combine miso paste, mirin, sake, sugar and soy sauce in a small saucepan; warm over low heat, stirring until the mixture is smooth and slightly thickened, about 2–3 minutes. Remove from heat.
06 - Remove the eggplants from the oven and spread a generous, even layer of the warm miso glaze over each cut surface using a spoon or pastry brush.
07 - Return the glazed eggplants to the oven and broil on high for 3–5 minutes, watching closely, until the glaze is bubbling and caramelized without burning.
08 - Transfer the eggplants to a platter, sprinkle with toasted sesame seeds and sliced green onions if desired, and serve warm—optionally over steamed rice.
