Miso glazed Eggplant recipe (Nasu Dengaku)

Ingredients :

3 small eggplants (i find they have less seeds than the larger ones)
1 tbsp white miso paste
100ml water
3 tbsp mirin
2 tbsp soy sauce
2 tbsp agave syrup
1 tbsp roasted sesame oil
freshly chopped chives

Cut the eggplant in half and score the flesh in a criss cross pattern. Drizzle a little olive oil on it and place it face down on a baking sheet, then cook in a 180°C/350°F oven for about 20 minutes or until lightly golden.

Mix the rest of the ingredients in a saucepan, then reduce on low heat until you have a silky glaze, about 10-15minutes. Turn your eggplants face up, glaze with the sauce and return to the oven for 5 more minutes. Finish off with freshly chopped chives.

Bon appétit !