Nasu Deganku

This is a classic Japanese dish of miso-glazed aubergine (eggplant). It is usually made using half an aubergine (eggplant) as the serving vessel and cooked in the oven, but here it has been deconstructed to create a robata version. It is an utterly addictive dish and served in many Japanese eateries across the globe. Newer versions of this dish cut the aubergine (eggplant) into strips or chunks, some serve it with skin and some without. The skin can be bitter, so in this recipe I have done