Grilled eggplant with Comté PDO cheese

In a pot, combine mirin, cooking sake, and sugar. Bring to a boil, then remove from heat.

Place the miso in a bowl and gradually whisk in the mixture from step 1, stirring well to prevent lumps.

Slice the eggplant into 1 cm thick rounds and deep-fry until golden brown.

Arrange the fried eggplant slices on a tray and generously top each with Comté cheese.

Grill using a kitchen torch or a toaster oven until the cheese is melted and lightly browned.

Transfer to a serving plate, add more Comté cheese on top, and sprinkle with sesame seeds.