Step 1

Cut the eggplant length ways and score small squares being careful to not pierce through to the skin.

Step 2

Lightly salt the eggplant for 15 minutes prior to cooking to draw out moisture, this will ensure the eggplant is melt in your mouth delicious.

Step 3

While the moisture is being drawn out of the eggplant it’s time to mix the miso, sugar, mirin and sake in a bowl. And pre-heat a fan grilled oven to 160 degrees celsius.

Step 4

Put a pan on medium high heat with oil and place the eggplant skin side down and cook for 4-5 minutes until it turns brown and then flip and cook for a further 4-5 minutes with a lid on top.

Step 5

Once the eggplant is cooked through place into a foiled line tray. Brush on the Dengaku mixture being sure to cover the top surface of the eggplant and place in the oven. Please into the oven for 5 minutes or until the mixture starts to bubble.

Step 6

Serve hot and sprinkle with sesame seeds.