Roasted Eggplant With Miso Sauce


6 Small Indian Eggplant, whole
1 Tbsp Vegetable Oil
Toasted Sesame Seeds

3 Tbsp Miso Paste
4 Tbsp Sake
1 Tbsp Mirin
1 Tbsp Soy Sauce
2 tsp Sesame Oil
4 Tbsp Dashi Stock or Water


Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with vegetable oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.

In a saucepan over moderate heat, combine the sauce ingredients and bring it to a quick boil. Lower heat and gently simmer for about 3 to 5 minutes or until the sauce is thicken.

Serve the eggplant with some Miso sauce and top with sesame seeds.