# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, halved lengthwise
→ Miso Glaze
02 - 3 tablespoons white miso paste (shiro miso)
03 - 1½ tablespoons mirin
04 - 1½ tablespoons sake
05 - 1½ 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
# How to Make It:
01 - Heat 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, taking care not to cut through the skin to ensure even roasting and glaze adherence.
03 - Lightly brush the cut surfaces with 1 tablespoon sesame oil and arrange the halves cut side up on the prepared sheet.
04 - Roast the eggplant for about 25 minutes, until the flesh is tender and begins to brown.
05 - While the eggplant roasts, combine 3 tablespoons white miso, 1½ tablespoons mirin, 1½ tablespoons sake, 1½ tablespoons sugar and 1 tablespoon soy sauce in a small saucepan; warm over low heat, stirring until smooth and slightly thickened (2–3 minutes), then remove from the heat.
06 - Remove the tray from the oven and spread a generous, even layer of the miso glaze over each cut surface.
07 - Return the eggplants to the oven and broil on high for 3–5 minutes, watching closely, until the glaze bubbles and caramelizes without burning.
08 - Transfer the glazed eggplant to a platter and garnish with toasted sesame seeds and sliced green onions; serve warm.
