Charred Miso Eggplant

Steps

1. 1Heat the broiler (grill) to high and set a rack about 15 cm below it. Halve the eggplants lengthways and score the flesh in a 1 cm diamond pattern, cutting about halfway down but not through the skin — this helps the heat and glaze reach the centre.
2. 2Whisk the miso, mirin and sesame oil into a smooth, pourable glaze. If it feels stiff, loosen with 1 tsp water.
3. 3Broil the eggplants cut-side up for about 8 minutes, until the flesh looks glossy and has collapsed slightly. It should feel soft when pressed with a spoon before you glaze.
4. 4Brush the glaze generously over the cut sides and broil 4–5 minutes more, watching closely, until lacquered and darkened at the edges. Miso burns quickly, so pull them as soon as they look caramelised.
5. 5Scatter with sliced scallion and serve hot, spooning any glaze from the tray back over the top.

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