Miso Glazed Eggplant

Method

1. Wash the eggplants and cut them in half lengthwise.
2. Score the flesh with crosshatch cuts without piercing the skin.
3. Add a pinch of salt.
4. Generously brush with peanut or sunflower seed oil.
5. Bake at 200°C for about 20 minutes (or cook in a pan) until the flesh is tender and golden.
6. In a bowl, combine miso, mirin, sake, brown sugar or honey, sesame oil, and a tip of fresh grated ginger. Mix until smooth.
7. Spread the glaze generously over the eggplant flesh.
8. Bake in grill mode for 3 minutes until the glaze becomes dark and golden, bubbling and starting to caramelize.
9. Garnish with sesame seeds and spring onion.
10. Optionally add chili pepper.
11. Plate and finish with a drizzle of sesame oil.