Preparation

The air fryer transforms eggplant into something almost meat-like, with edges that crisp while the interior turns silky. This recipe borrows the spirit of Japanese dengaku but takes a detour with Middle Eastern tahini and a curious frozen sesame garnish that melts on contact, creating pockets of nutty intensity.

Preparation

1. Score the flesh of each eggplant half in a crosshatch pattern, cutting about halfway through. Brush lightly with neutral oil and sprinkle with salt.
2. Place eggplant halves flesh-side up in the air fryer basket at 400°F (200°C) for 15 minutes until golden and tender.
3. While eggplants cook, whisk together miso paste, mirin, rice vinegar, maple syrup, sesame oil, and tahini until smooth. Add water by the teaspoon if needed to achieve a thick but spreadable consistency.
4. Remove eggplants and brush generously with the miso mixture, coating all the scored surfaces.
5. Return to air fryer for 5-7 minutes at 425°F (220°C) until the glaze caramelizes and develops dark spots.
6. Immediately upon removing, sprinkle with frozen sesame seeds and sliced scallions. The heat will partially thaw the seeds, creating varying textures.

Serve immediately while the contrast between hot eggplant and cold sesame is most pronounced. The frozen seeds add an unexpected crunch that gives way to creamy nuttiness.