Baked Eggplant, Miso Dressing

Preheat the oven to 350F (180C).

Cut the eggplants in half lengthwise, or, if they are on the large side, into thick slices.

Score each one across the cut side, cutting almost down to the skin.

Lay them in a baking dish.

Mix a couple of tablespoons of mirin with the oil and brush it over the eggplants.

Cover the top with aluminum foil and bake for forty minutes to an hour, until they are truly soft and melting.

You can brush them with a little more of the mixture if you think they need it.

To make the miso dressing, pour the 1/2 cup (120ml) of mirin into a saucepan and warm gently.

Stir in the miso paste and the sugar.

When they have dissolved, remove from the heat and stir in the togarashi.

Remove the eggplants from the oven, toss them in the dressing, and return them to the dish.

Bake for five minutes or so, until the dressing starts to lightly caramelize.