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Karaage chicken with miso eggplant

ERVES 2 Preheat oven to 180°C. Cut 1 eggplant in half lengthwise and score the flesh. Place flesh-side down in in a shallow dish filled with water for 10 minutes. Dice 1 tomato and simmer in a small saucepan with ½ tsp salt and ½ tsp sugar for 15 minutes. Dry the eggplant and bake flesh-side down on an oiled baking tray for 15 minutes. Blitz tomato with a hand-held stick blender, then add 2 tbsp white miso, 2 tbsp mirin, 2 tbsp cooking sake and 1 tbsp sesame seeds to the saucepan. Stir sauce over.