Spicy Miso Glazed Eggplant

1 tbsp sesame oil, plus 1 tsp extra

2 tbsp white miso paste

1 tbsp Japanese soy sauce

1½ tbsp honey

Japanese furikake seasoning, to serve

1 spring onion (scallion), finely sliced

shichimi togarashi, to serve

toasted sesame seeds, to serve

steamed rice, to serve

• Prep the Eggplant Wash the eggplants and slice them in half lengthwise. Using a sharp knife, score the flesh of each half in a deep criss-cross (diamond) pattern, cutting down to about 1cm from the skin. Do not cut all the way through. Place the eggplant halves flesh-side up in a microwave-safe dish. Drizzle the cut side of the eggplants with 1 tablespoon of sesame oil. Then pour over 2 tablespoons of water.
• First Microwave: Softening Cover the dish with another plate. Place in the microwave. Set the power level to High (1100W) and microwave for 8 minutes. The eggplant should be soft and easily pierced with a fork. If it needs more time, continue in 1-minute bursts on High. Carefully remove from the microwave. The dish will be very hot.
• Mix the Glaze While the eggplant is cooking, whisk together the white miso, soy sauce, honey, 1 teaspoon sesame oil, Crispy Chilli Oil and 1 tsp of water in a small bowl until smooth and glossy. Taste and adjust the chilli oil to your preference.
• Glaze the Eggplant Uncover the softened eggplant. Spoon the spicy miso glaze generously over the scored flesh of each half, using the back of the spoon to gently press the glaze into the cuts. You want the glaze pooling into every groove.
• Second Microwave Return the uncovered dish to the microwave. Set the power level to Med-High (800W) and microwave for 5 minutes. The reduced power allows the sugars in the honey and miso to bubble, thicken and lacquer onto the eggplant without burning. The glaze should look sticky and deeply coloured when done.
• Serve Garnish generously with furikake, shichimi togarashi, toasted sesame seeds and spring onion. Eat straight away while the glaze is at its stickiest. I love serving this with steamed rice.
• Notes: Marion’s Notes: – Furikake is a Japanese seasoning blend of dried fish, sesame seeds, seaweed, salt and sugar. It is typically sprinkled over rice or other dishes to add a savory, umami-rich flavour. – Shichimi togarashi is a Japanese seven-spice chilli blend combining red chilli pepper, sansho, orange peel, sesame seeds, ginger, nori and poppy seeds. Storage Tips – This dish is best eaten immediately while the glaze is sticky and the eggplant is hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave on Med-High (800W) for 1 to 2 minutes until warmed through.