Ingredients

Method

Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.

Grill the eggplants until the flesh is soft and the skin is charred.

In a bowl, mix together the miso paste, mirin, and sugar to make a glaze.

Brush the glaze onto the cut side of the grilled eggplants.

Sprinkle with sesame seeds and serve hot.