METHOD
Preheat the oven to 200°C (180°C fan-forced).
Miso glaze – Mix the ingredients in a bowl until smooth.
Prepare eggplant – Cut the eggplants in half lengthways and place them flesh-side up. Using a small knife, cut 2.5 cm diamonds into the flesh, almost through to the skin. Don’t cut through the skin (though if you do a bit, it’s okay!)
Roast – Place the eggplant on a baking tray, then brush the surface with oil. Roast for 30 minutes. Remove from the oven and brush with two-thirds of the miso glaze. Bake for a further 15 minutes, then brush with the remaining miso glaze. Bake for a further 10–15 minutes or until the eggplant is soft all the way through (cook time will depend on the eggplant size; use a butter knife to check if it’s soft).
Caramelise – Flick the oven grill on high with the shelf 25 cm from the heat source. Spray the surface of the eggplant with canola oil, if you want better caramelisation! Grill for 3–6 minutes, or until the surface is caramelised. Don’t walk away – it can burn easily!
Serve – Transfer to serving plates, sprinkle with sesame seeds and sliced green onion and serve straight away. Ideal served over soba noodles and chunks of smashed cucumber drizzled with Ginger Dressing (page 333), and a sprinkle of chopped coriander.