Nasu Dengaku

Method

1. Slice the eggplant in half, then use the a small knife, score the insides.
2. Mix the miring, miso, sugar, sake, soy to make a slurry.
3. In a nice hot frypan with a little oil, toast the eggplant until slightly charred.
4. Remove from fry pan; then line on a baking sheet and baste the eggplant with mixed slurry.
5. Into the oven at 220 deg C for about 5 minutes; then remove and season with sesame seeds.
6. Notes for trish:
7. Eggplant not brinjal if possible OR smaller baby brinjal