Miso-Glazed Eggplant

Ingredients

• 600 g (1 lb 5 oz) Eggplants (aubergines), halved lengthways, flesh scored in a diamond pattern
• 3 tbsp Neutral oil
• 3 tbsp White miso paste
• 2 tbsp Mirin or rice wine
• 1 tbsp Soy sauce
• 1 tbsp Honey or sugar
• 1 tbsp Sesame seeds, toasted
• 2 Spring onions, thinly sliced

You’ll need: Large baking tray, Small bowl

Method

1. 1

   Roast. Heat the oven to 220°C (425°F). Brush the cut sides of the eggplant generously with the oil and set cut side down on a baking tray. Roast for 20 minutes, until the flesh is soft.

2. 2

   Make the glaze. Stir the miso, mirin, soy sauce and honey together in a small bowl until smooth.

3. 3

   Glaze. Turn the eggplant cut side up and spread the glaze over the flesh, pushing it into the scores. Return to the oven for 10 to 12 minutes, until the glaze bubbles and darkens at the edges. Watch it near the end, as the sugar burns quickly.

4. 4

   Serve. Scatter with sesame seeds and spring onions and serve with rice.