2teaspoonssugar, I like raw demerara/ turbinado sugar here
TO GARNISH
sesame seeds or finely chopped spring
onion, scallion (green parts only)
Instructions
Cut the eggplant in half lengthways, then score the flesh in a criss-cross pattern about 2 cm (¾ in) wide to make it easier to eat with chopsticks.
I also like to trim a small (5 mm/¼ in) section of the skin on the bottom so that the eggplant doesn’t wobble and sits flat.
Heat a 1–2 cm (½–¾ in) depth of vegetable oil in a frying pan (skillet) and fry the eggplant halves until they become deep brown and tender, about 3 minutes on each side. Frying is the secret to the silky texture. Remove carefully from the oil and let drain on a wire rack.
Heat the grill (broiler) element of your oven (or heat the oven to 220ºC/ 430°F/gas 8 if you don’t have this function).
Mix the miso, soy sauce, mirin and sugar together to a smooth paste and warm in a small saucepan to dissolve the sugar. If it is too thick, add a splash of water to loosen a little and mix until smooth, then remove from the heat.
Place the eggplants with the criss-cross sides up on a baking tray and cover with a thick coating of the miso mixture, about 1–2 tablespoons. Place under the grill (broiler) until the miso paste is bubbling around the edges, about 2–3 minutes (if using the oven to roast, place the tray on the top shelf and bake for several minutes or until the miso paste begins to bubble and brown slightly).
Serve sprinkled with toasted sesame seeds or finely chopped spring onions.