Directions 7 steps | 40 Minutes
Preheat the oven to 425°F. Slice the eggplant lengthwise. Use a paring knife to score the flesh of the eggplant in a criss-cross pattern.
Line a sheet pan with parchment paper. Brush the flesh side of the eggplant with the sesame oil.
Place the eggplant flesh side down on the sheet pan. Roast for 15-20 minutes, or until the eggplants are soft.
While the eggplants are roasting, prepare the miso glaze. In a bowl, whisk together two teaspoons of toasted sesame oil, mirin, sake, miso and granulated sugar.
Remove the eggplant from the oven and flip it so the eggplant is flesh side up. Turn the oven to broil.
Generously brush the eggplant with the miso glaze. Broil the eggplant until the glaze caramelizes and boils, about 2 minutes.
Garnish the eggplant with finely sliced scallions and sesame seeds. Serve with steamed rice. Enjoy!