BAKED EGGPLANT WITH MISO SAUCE

may's kitchen
recipe Christine Ho
Ingredients:

• 1 large eggplant (aubergine), about 375 gm
• oil, to taste
• sea salt, to taste
• sesame seeds, roasted for garnish
• chopped spring onion, for garnish

Sauce:

• 100 ml mirin
• 1½ Tbsp white miso paste
• 1 Tbsp sugar
• 1 Tbsp Japanese soy sauce
• 2 tsp Japanese cooking wine

Method: 

1. Preheat oven to 180C / 356F.
2. Rinse the eggplant. Cut it in half lengthwise. Score the flesh deeply, yet not cut through to the skin, with the tip of a sharp knife in a cross-hatch pattern (as shown in picture above). Spray the cut side or brush with oil and season with salt.
3. Transfer the eggplant to a lined baking tray. Cover with a foil and bake in the preheated oven for about 40 minutes, until the eggplant is softened.
4. In the meantime, combine all the ingredients of sauce in a small sauce pan. Cook over medium heat and stir occasionally. When it starts to boil and the sugar is completely dissolved. Remove from the heat.
5. Remove the eggplant from the oven. Discard the excess water. Drizzle the sauce over the top. Sprinkle sesame seeds and spring onion for garnish. Serve immediately.