Nasu dengaku (sort of)

Yet another way to eat my most-beloved vegetable, nasu dengaku is a Japanese dish featuring aubergines halved lengthwise, grilled over coals and brushed with a miso glaze. The contrast between soft flesh and charred, bubbling glaze, sweet and salt in the miso and rich flavour of the aubergine makes for a perfect combination that brings out the best of the vegetable.

My version cheats and cooks the eggplant under the oven grill; it doesn't have quite the same charcoal-fired smokiness but still tastes good and is super-easy.

Glaze:
2 tbs white miso paste
3 tbs sake
2 tbs sugar
2 tsp light soy sauce
(optional: 1/2 tsp grated ginger; 1/2 tsp grated garlic)

Halve two medium aubergines lengthwise and place under grill heated to maximum. cut sides down, until skin is hardened and puffed and flesh begins to soften (about 10 min). Turn over, slice diamond patterns into flesh of cut sides and spoon glaze over. Grill until flesh is soft and glaze begins to bubble and develop charred spots (about another 5 min), watching carefully to make sure glaze does not burn. Sprinkle with sesame seeds and sliced green onions and serve with steamed rice.