Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
• Cut the eggplant in half lengthwise, then cut slits in a crosswise pattern across the surface. Place the eggplant onto the baking sheet, skin side down, and brush the olive oil over the fleshy surface of the eggplant.
• Place the baking sheet into the hot oven and cook the eggplant until soft and tender, approximately 30 minutes.
• Meanwhile, prepare the sauce by combining the sake, mirin, coconut sugar and miso in a small pot over a medium/low heat. Bring to a gentle simmer, stirring constantly, and cook for 3 minutes, until the sauce thickens.
• When the eggplant has softened, brush the miso sauce on top of the eggplant and return to the oven to bake for a further 5 minutes, until slightly charred. Serve immediately.