Slice the eggplants into thirds or in half, depending on their size. Using a paring knife, score a criss-cross pattern into the flesh.
yum!Method
Get a pan on high heat and drizzle with olive oil. Place the eggplant skin side down for a few minutes until the skin begins to soften. Flip it over and cook with the lid on for about 3 minutes — it should be almost cooked through.
Mix the miso paste, mirin, rice vinegar, water, sugar, chopped chili, sesame oil and honey in a bowl until smooth.
Line a baking pan with parchment paper and place your eggplant on it, skin side down.
Brush each piece generously with the miso glaze and broil in the oven for a few minutes. Glaze again and put back in the oven for about 2 minutes, until bubbling.
Once out of the oven, garnish with the sesame seeds and green onions.
[Mona]
Mona's tips
— MonaBest served with some white rice.
Small eggplants cook faster, but large ones taste better.
