Step 1

Preheat the oven to 500 degrees F (260 C).

Step 2

Cut the eggplant in half lengthwise and then use a sharp knife to cut a border around the outside perimeter of the cut surfaces about 1/2-inch deep.

Step 3

Add 1/2 deep slits in a cross-hatch pattern to the center of the cut surfaces of the eggplant.

Step 4

Drizzle the cut surfaces of the eggplant with most of the oil and rub it in with your fingers. Next, drizzle any remaining oil onto the skin side and rub it in.

Step 5

Place the eggplant cut-side up on a baking tray and roast the eggplant until it's tender and medium brown on top (15-20 minutes).

Step 6

While the eggplant is roasting, add the miso and sugar to the mirin and mix until it's smooth and free of lumps.

Step 7

When it's done, remove the eggplant from the oven and slather a generous layer of miso glaze onto the cut surfaces of the eggplant, being sure to get it into all of the crevices as well.

Step 8

Put the pan back into the oven to let the glaze caramelize (an additional 5-7 minutes. Be careful not to burn the glaze.

Step 9

When the dengaku sauce has caramelized, remove the pan from the oven and garnish with the sesame seeds and chopped scallions. Serve the miso-glazed eggplant immediately.