|For the sauce|
|Miso||1⁄2 Cup (8 tbs) (1/4 cup of red miso & 1/4 cup of white miso used)|
|Dashi||1 Cup (16 tbs)|
|Corn starch||2 Teaspoon (Dissolved in a little water)|
|For the eggplant|
|Eggplant||1 Medium (If using the japanese eggplant, use 2 medium)|
|Oil||1 Tablespoon (For spreading on the eggplant)|
|Sesame seeds||1 Teaspoon, roasted (as required for garnishing)|
1. Take the eggplant and cut in half lengthwise. Also cut a little off the bottoms so that they sit nicely in the oven without rolling around.
2. Score the flesh on the inside in a criss-cross pattern, being careful not to cut all the way through.
3. Spread the scored insides of the eggplant with oil.
4. Put the prepared eggplant under the broiler until golden brown.
5. Meanwhile in a bowl whisk together the miso, mirin and the sugar over a double boiler. Gradually introduce the dashi, small portions at a time while whisking well.
6. Add the cornstarch and whisk well. Let it thicken and then take it off the heat.
7. Keep stirring for a couple of minutes while it thickens. Give it a taste and add more sugar if required.
8. When the eggplant is golden brown, carefully take them out of the oven. Using a spoon or a brush, put a generous amount of the sauce on top of the grilled eggplant. Put back under the broiler for a minute or two.
8. Serve warm garnished with some roasted sesame seeds
When scoring the eggplant with the criss-cross pattern, be careful not to cut all the way through. This will ensure that the eggplants cook faster and that the sauce will penetrate into the flesh.
When the eggplant is under the broiler make sure the sauce does not burn.
The left over sauce (if any) can be stored in the refrigerator for later use.