A simple Japanese dish, this highlights the silky softness of eggplant, with a sweet miso dressing.
8 small long eggplants
1 tbsp olive oil
2 tbsp yellow miso paste
1 tbsp sugar
1 tbsp roasted sesame seeds
Preheat oven to 180C. Cut eggplants in half lengthways and score the cut sides. Place in a baking dish and brush with a little oil. Cover with foil and bake for 40 minutes until eggplant is very soft.
Mix mirin, miso paste and sugar in a small saucepan over low heat for three to four minutes until combined.
Drizzle dressing over eggplants and cook in oven for a further five minutes, or until dressing starts to caramelise. Scatter over sesame seeds and serve. Extra dressing can be refrigerated in a covered container for up to two weeks.