In addition to long eggplants, Taiwan also produces the cute and plump 'Japanese eggplant', which has similar nutritional content and an appealing appearance.

Mix the miso sauce and set aside. (The saltiness of miso varies by brand, so adjust the sugar to taste)

Cut the eggplants in half and brush the cut sides with olive oil to prevent oxidation and sticking during baking.

Use a small knife to score the cut sides in a diamond pattern. (Be careful not to cut through the skin)

Place the cut sides down on parchment paper, preheat the oven, and bake at 350°F (180°C) for 15 minutes. (Larger eggplants may require more time, so adjust the baking time as needed)

Once the eggplants are slightly soft, remove them and spread a thin layer of miso sauce on the cut sides. Return to the oven and bake until the surface is golden brown.

Sprinkle some white sesame seeds on top before serving to enjoy a dish that tastes like a signature izakaya dish.