Nasu Dengaku (Miso Eggplant)

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

Step 2

Rinse each eggplant under cold water, rubbing the skin with your fingers to remove any dirt, then pat dry with a clean kitchen towel.

Step 3

Place an eggplant on the cutting board with the stem pointing away from you. Slice straight down through the middle, dividing the eggplant lengthwise into two equal halves.

Step 4

Repeat with the second eggplant so you have four eggplant halves.

Step 5

Score the flesh of each eggplant half by making shallow crosshatch cuts with a knife (only cut through the flesh, not into the skin), spaced about 1/4-inch apart—this helps the eggplant cook evenly and absorb the glaze.

Step 6

Drizzle 2 tablespoons of olive oil evenly across a rimmed baking sheet, then place all four eggplant halves cut-side down on the sheet.

Step 7

Place the baking sheet in the preheated 425°F oven and roast for 12–15 minutes, until the flesh turns soft and pale golden when you press it gently with a fork.

Step 8

While the eggplant roasts, combine 2 tablespoons miso paste, 1 tablespoon mirin, and 0.5 teaspoon sugar in a small bowl; stir with a spoon until the mixture is smooth and uniform.

Step 9

Remove the baking sheet from the oven and carefully flip each eggplant half so the cut side now faces up.

Step 10

Spoon the miso mixture evenly across the flesh of each eggplant half, spreading it into a thin layer that covers the scored surface.

Step 11

Return the baking sheet to the oven and roast for 3–4 minutes, until the glaze looks glossy and the edges of the eggplant begin to darken slightly.

Step 12

Remove the baking sheet from the oven, then sprinkle 1 tablespoon sesame seeds evenly across the four eggplant halves.

Step 13

Transfer the eggplant halves to a serving plate or individual plates, then serve immediately while still warm.