Nasu Dengaku

Cut the eggplant in half length wise and make diagonal cuts about 5mm thick on the eggplant.Slice off a little bit of the other side so it sits steadily in oven.Soak the eggplant in water in a large bowl for about 5 minutes to take off the bitter taste.Meanwhile, put all the miso glaze ingredients in a small sauce pan and simmer for about 5 minutes over low heat until the sugar has dissolved and the glaze has thickened a little.Remove from heat and set aside.Take the eggplant out of the water and wipe off the excess water with a paper towel.Gently wrap the eggplant with cling wrap microwave for 5 min.Put the olive oil in a frying pan and cook the eggplant until the cut side becomes brown.Turn the heat off and move the eggplant on to a baking paper lined oven tray.Glaze the eggplant with the miso mixture and bake it for about 10 min.Serve it on a plate and top with grated ginger, garnish with shiso and sprinkle sesame seeds over.