Baked eggplant with miso

A simple Japanese dish, this highlights the silky softness of eggplant, with a sweet miso dressing.

8 small long eggplants

1 tbsp olive oil

120ml mirin

2 tbsp yellow miso paste

1 tbsp sugar

1 tbsp roasted sesame seeds

Preheat oven to 180C.

Cut eggplant in half lengthways and score the cut sides with a sharp knife.

Place in a baking dish and brush with a little oil.

Cover with foil and bake for 40 minutes until the eggplant is very soft.

Mix the mirin, miso paste and sugar in a small saucepan over low heat for 3-4 minutes until combined. Drizzle the dressing over the eggplants and cook in oven for a further 5 minutes, or until it starts to caramelise.

Scatter over sesame seeds and serve.

Serves 4 as a side dish.

(Any extra dressing can be refrigerated in a covered container for up to 2 weeks).