Here's What You'll Need
japanese eggplant, white miso paste, mirin, sesame oil, sake, brown sugar, salt, scallions, sesame seeds, cilantro, crushed peanuts
Preheat an oven to 425F. Cut the eggplant in half lengthwise, then use a paring knife to cut a cross hatch pattern into the flesh without cutting through the skin.
Add olive oil to a large pan. Season the scored eggplant with salt, then place cut side down in the pan. Roast for 15-20 minutes, then use a very thin fish spatula to carefully flip the eggplant.
In a medium bowl, combine white miso paste, mirin or rice wine vinegar, sesame oil, sake, and brown sugar, then whisk well.
Pour or brush the miso glaze on top of each flipped eggplant (on the flesh side). Cook 5 minutes more.
Garnish the miso eggplant with scallions, cilantro, sesame seeds, and crushed or finely chopped peanuts. Serve immediately.