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Servings: 2
Prep Time: 5 MInutes
Cook Time: 30 Minutes

Preheat the oven to 400°F. Begin by taking each eggplant and pounding against the kitchen counter, careful not to break the skin. Pound it evenly on all sides and along the full length, and roll it on the counter as well. You will begin to feel the insides loosen up as you roll.

Place the eggplants onto a lightly oiled baking sheet and bake for about 10 minutes. Turn over and bake for another 10 minutes or so until the eggplant feels soft along the entire length. The skin will turn brown as it bakes.

In a small saucer mix the miso and sugar into a paste. Begin with 3/4 tbs miso to 1 tsp sugar. Add more sugar if desired (I use 1 1/4 tsp sugar, but it depends on preference and the type of miso).

Remove the eggplant from the oven and cut a slit down the length of the eggplant, stopping 3/4 of an inch before you reach the tip. Carefully open the eggplant. With a spoon or chopsticks, spread the miso mixture into the cavity of the eggplant. Return to the oven for 5 minutes or so, until the miso begins to bubble. Remove and drizzle with 1/4 tsp sesame oil. Garnish with finely chopped scallions.