inbae’s kitchen | i n b a e b a y . c o m

Super-easy dish. The Life (Time) of Cooking put in a bit of a more effort to decorate with white and black sesame also, but I haven’t bothered trying that. Also, every time I made this I forgot to use the miso paste before I sprinkled the sesame seeds so I had to slurp in on the sides of the eggplants. Lastly, I found my miso paste (red) quite strong and salty so If you can come up with a way to dilute it or use it without smearing its flavor all over your mouth and mask all other flavors then feel free to do so.

0.5 – 1 eggplant per serving:

• mirin
• toasted sesame oil
• dark miso paste
• sesame seeds – white or a combination of black and white

With a sharp knife, slice the eggplants in two lengthwise, then score deeply right around the edge of the flesh and cross-score the cut face to make a criss-cross pattern. This not only looks good but also makes the eggplant easier to eat. Bake in 200 degrees for 5~10 minutes.