Miso Glazed Roasted Eggplant

Miso-glazed eggplant is two separate cooking processes that happen to use the same tray: a long roast that softens, and a short blast that caramelizes.

Trying to do both at once gives either burnt glaze or raw eggplant, and usually both.

The eggplant has to be fully soft before the glaze goes anywhere near it. Miso burns in about four minutes under a hot broiler, which is nowhere near long enough to cook eggplant.

Scoring the flesh in a diamond pattern is not decoration; it is how the glaze gets past the surface.