I often choose versions of this dish in Japanese restaurants and have wanted to make this for a long time. This recipe comes from the food blog “I’m a flood blog” and is delicious.

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serves 2-4
1 tbsp mirin
1 tbsp sake
2 tbsp shiro miso (white miso)
2 tbsp sugar
2 Japanese eggplants, cut in half lengthwise
1/2 tsp sesame oil (preferably toasted)
toasted sesame seeds
sliced green onions

Preheat the oven to 425°F.
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you broil the eggplants.
Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place in the oven and roast for 15-20 minutes, depending on eggplant size, until they just start to shrivel. The flesh should be fork tender. Remove from the oven and turn them over.
Top the eggplants with all of the miso sauce and put them under the broiler until the sauce bubbles up and starts to caramelize, 1-2 minutes. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!