Step 1

Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep as you might cut through the skin. You can check out my video below to see how I slice them!

Step 2

Heat a non-stick pan or skillet over medium high heat. Place the eggplants skin first and leave to cook for 4 to 5 minutes or until the skin is brown. Flip the eggplants over and then leave to cook as well until the flesh has turned into a nice toasted brown colour. Flip it back, skin side again, and then lower the heat to medium. Cover the pan and then leave the eggplant to cook in its steam for 3 to 4 minutes.

Step 3

While the eggplant is cooking, mix all the paste ingredients together in a small bowl. Feel free to adjust the measurements depending on your design taste.

Step 4

Preheat your oven or oven toaster to 425 F/220 C.

Step 5

Transfer the half-cooked eggplants on a lined baking tray. Add in the sesame miso sesame on the eggplants. I like to do so by just spreading it with a spoon.

Step 6

Bake the eggplants for 20 to 25 minutes or until the sauce is bubbling and the eggplant is tender enough to your liking! I like my eggplants really silky in terms of texture.

Step 7

Top with sesame seeds, chopped scallions, and togarashi, if desired. Enjoy with some rice or as is!