Instructions

1. 1

   Heat the oven to 200 °C. Halve the eggplants and score the cut surface in a diamond pattern without cutting through the skin.

2. 2

   Brush the cut surfaces with vegetable oil and roast the eggplants cut-side up for 20 minutes, until the flesh is soft.

3. 3

   For the glaze, whisk together the miso, mirin, sugar and sesame oil until smooth.

4. 4

   Spread the glaze thickly over the eggplants and roast for another 10 minutes, until glossy and caramelised.

5. 5

   Serve scattered with toasted sesame seeds and finely sliced spring onions.