2 small Japanese Eggplants
2 T. Shiro (White Miso)
2 T. Mirin
½ T. Rice Vinegar
½ T. Maple Syrup or Sugar
1 tsp. toasted Sesame Seeds
Untoasted Sesame Oil, for brushing
Salt

Cut eggplants (aubergines) into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. To be on the safe side, sprinkle cut surfaces of the aubergines with salt and set aside for 20-30 mins for the salt to draw out any bitterness. Rinse the salt off and pat the vegetables dry with a paper towel. Heat up the oven with the grill option and line a large baking tray with a piece of baking paper. Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved. Take off the heat and mix in sesame oil. Brush cut surfaces of the aubergine wedges with a bit of vegetable oil and place them, skin down, on a paper-lined baking tray. Place the tray some distance from the grill so that the aubergine cooks on the inside as well as on the outside. Bake for 10-15 minutes or until tender. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelizes nicely. Watch the pieces to ensure they don’t burn.