Wash the eggplants and slice them into slices of approx. 2 cm.
Smear them with the oil and arrange them on a baking tray.Preheat the oven and set it to grill (200°C), bake the slices until tender. (just use a fork to check if they are tender or not). This takes approximately 8 to 10 minutes. Turn them after 4 minutes so they get evenly baked.
Mix the miso with the mirin, the sugar, (tamari) soy sauce and the sesame oil.
When your eggplant slices are tender, smear them with the miso mixture and put them in the oven until the surface starts to bubble and gets caramelized (+/- 2 minutes).
Serve with steamed white rice and sprinkle with sesame seeds, cilantro and chopped spring onions and shichimi togarashi or black pepper.
Nutrition Information
Serving size: 2
Recipe by Must Be Yummie at https://mustbeyummie.com/miso-glazed-eggplant/