Black Garlic Glazed Miso Eggplant (Nasu Dengaku)

In a food processor, put in the Black Garlic (2 Tbsp), Water (1/2 cup), Mirin (1 Tbsp), Sake (2 Tbsp) and Red Miso Paste (1 Tbsp) and blitz it until it is smooth. If you prefer a thinner glaze, add 1 more tablespoon of water. Set the glaze aside for later.

Make length wise cuts running down the Chinese Eggplant (6), 1/2 inch apart. I found it easiest to use a pairing knife or a small knife to make these cuts.

Lightly rub Canola Oil (as needed) on the skin and between the slits of the eggplant and run your fingers through it so the oil is spread to a thin layer.

Line your cookie sheet with foil and fan out the eggplant. Some may not like to fan out easily, don’t worry when it starts to soften up it will be easier to fan out.

Set your oven to broil. Whenever you do any kind of broiling, watch it like a hawk because things burn in that setting. Put the eggplant in the oven.

Flip the eggplant every 2 minutes, 2-3 times. (Approximately 4-6 minutes a side).

When the eggplant looks brown and roasted, brush on the glaze and put it back in the broiler for 2 minutes.

Top it with some Toasted White Sesame Seeds (to taste) and Scallions (to taste) and enjoy!