Eggplant and spicy miso crostini

Ingredients for 4 people

8 slices of bread (not too large)

2 eggplants

1 chili pepper

2 cloves of garlic

2 sprigs of mint

3 tablespoons of red miso

2 tablespoons of mirin

1 tablespoon of sake

2 tablespoons of water

½ tablespoon of sugar

1 tablespoon of sesame seeds

Extra virgin olive oil

Salt

Dice the eggplant and season it with a couple of tablespoons of olive oil and a pinch of salt.

Line a baking sheet with waxed paper and cover it with the eggplant, adding the cloves of garlic in their skins. Cook in a pre-heated oven at 180 °C (355 °F) for 20 minutes.

Mix the miso with the mirin, the sake, the water, the sugar and the chopped chili pepper. Moisten the roasted eggplant with this mixture and continue cooking for another 5-10 minutes.

Toast the sesame seeds in a non-stick frying pan.

Remove the eggplant from the oven and spread it on the bread; sprinkle with the sesame seeds, decorate with a few mint leaves and serve.