Nasu dengaku

Method

Halve the aubergines lengthways and score the flesh in a crosshatch pattern. Heat oil in a large frying pan over medium-high heat and fry the aubergines skin-side down for 5-6 minutes until golden, then flip and cook flesh-side down for another 4-5 minutes until tender. Meanwhile, whisk together miso paste, sugar, mirin, sake and water in a small bowl until smooth. Remove aubergines from heat and generously brush the flesh side with the miso glaze. Toast the sesame seeds lightly in a dry pan, then sprinkle both white and black seeds over the glazed aubergines. Serve warm or at room temperature.