# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso glaze
02 - 3 tablespoons white miso paste (shiro miso)
03 - 1.5 tablespoons mirin
04 - 1.5 tablespoons sake
05 - 1.5 tablespoons granulated sugar
06 - 1 tablespoon soy sauce
07 - 1 tablespoon sesame oil
→ Garnish (optional)
08 - 1 teaspoon toasted sesame seeds
09 - 2 green onions, thinly sliced
# Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Using a sharp knife, score the flesh of each eggplant half in a crosshatch pattern without cutting through the skin to help even roasting and glaze penetration.
03 - Lightly brush the cut sides of each eggplant with sesame oil and place them cut side up on the prepared baking sheet.
04 - Roast the eggplants in the preheated oven for about 25 minutes, or until the flesh is soft and beginning to brown.
05 - While the eggplants roast, combine white miso paste, mirin, sake, granulated sugar and soy sauce in a small saucepan. Warm gently over low heat, stirring until smooth and slightly thickened, about 2–3 minutes; remove from heat.
06 - Remove the roasted eggplants from the oven and spread a generous layer of the warm miso glaze across the cut surfaces.
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.
08 - Transfer the eggplants to a serving platter, sprinkle with toasted sesame seeds and sliced green onions if using, and serve warm.
