Japanese Miso-Glazed Eggplant

1. Preheat oven to 350 F. Place the oven rack in the middle of the oven.

2. Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a paste is formed. Set aside.

3. Spread the miso glaze generously on the cut surface of the eggplants. Place eggplants, cut side up, on a foil-lined baking sheet. Lightly tent with aluminum foil. Bake for 25 minutes.

4. Remove foil cover and heat broiler on high and broil until the eggplants are completely tender and the glaze has begun to caramelize, about 10 minutes. Transfer to serving dish and sprinkle with scallions.

Notes:
– This recipe is gluten free if you ensure the miso you use is soy-based, and the brand of mirin and cooking sake you use contain no wheat.
– If you reheat this the next day, be prepared that the eggplants will release some water and the sauce will be diluted somewhat.

Adapted from Serious Eats.