Nasu dengaku

Method

1. 1 Cut the eggplant in half lengthwise, then score the cut surface with shallow crisscross marks.
2. 2 Brush sesame oil onto the cut surface and bake face down in the oven at 200 degrees for 15 minutes.
3. 3 Stir the miso with sugar, mirin, and sake, then simmer for 3 minutes until the sauce thickens.
4. 4 Flip the eggplant over and spread a thick layer of miso sauce on the cut side.
5. 5 Bake for another 5 minutes until the miso surface is slightly browned, sprinkle with white sesame seeds, and serve hot.

With an appliance

• Charcoal grill 31 min

  Replace steps 2 and 5: place the eggplant face down on a charcoal grill about 12 cm away from the coals, grill for 5 minutes on each side, then brush with miso and bring closer to the coals for another minute; the sauce has a smoky aroma, but you need to watch the sugar burn.