Miso Glazed Eggplant

• 1 eggplant halved
• 2 tablespoons miso paste
• 2 tablespoons mirin
• 1 tablespoon saki
• 1 tablespoons maple syrup
• 1 tablespoon sesame seeds
• 1 bunch shallots
• 1 orange segments
• 1 cup soba noodles cooked
• 1 bunch coriander leaf
• 1 bunch mint leaf
• 1 bunch radish sliced

• Slice eggplant in half and using a knife, score the inside in small squares.
• In a pan over high heat, add oil and put the eggplant skin facing down.
• Cook for a few minutes until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
• Meanwhile, in a bowl, mix miso, mirin, sugar, and sake.
• Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.

• Put in the oven and broil for 30 minutes. The miso mix should be bubbling when you take it out of the oven.

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