Scored Miso Glazed Eggplant

• Preheat the oven to 400F.

• Cut the eggplant in half and score the flesh with a knife, creating a criss-cross pattern all over. Brush with veg oil and cook in a large frying pan for 2 minutes.

• Place the eggplant on a parchment lined baking sheet, and bake for 20 minutes.

• Remove from the heat and turn the oven up to 450F.

• Combine the glaze ingredients and heat in a small pan until thickened. Brush on the eggplant and bake for 5-10 minutes until sticky and golden brown.