- 2 long Japanese eggplants or 4 small Italian eggplants (about 3/4 lb)
- 1 tsp sesame oil, plus more for brushing
- 1 Tbsp mirin
- 1 Tbsp sake
- 2 Tbsp white or yellow miso
- 1 Tbsp sugar
- 2 Tbsp chopped green onions
Cut eggplants in half lengthwise and cut off stems. Using the tip of a paring knife, score each half in a crosshatch pattern, making sure not to cut through skin, but cutting down to it. Salt eggplant lightly and let sit for 10 min.
Preheat oven to 425°, line a baking sheet with parchment or a silicone mat and brush with sesame oil.
Pat eggplants with paper towels and place, cut side down, on prepared baking sheet. Roast until skins begin to shrivel and flesh is soft, 15-20 minutes. Remove from oven, carefully turn eggplants over. Preheat broiler.
Meanwhile, in a small saucepan over high heat, add mirin and sake. Let boil 20 seconds. Reduce heat to low and stir in miso and sugar. Cook, stirring constantly, until sugar has dissolved. Remove from heat, add 1 teaspoon sesame oil and stir to combine.
Brush eggplants with miso glaze. Place under broiler, about 2 inches from the heat, and broil for until glaze begins to bubble and looks shiny, about 1 min. Remove from heat and sprinkle with green onions.