please make a picture of the following dish: Nasu Dengaku, a delightful Japanese dish where eggplants are coated with a sweet miso glaze and either baked or grilled: Ingredients: 2 large eggplants 3 tablespoons miso paste (white or red) 2 tablespoons sugar 1 tablespoon mirin (sweet rice wine) 1 tablespoon soy sauce Sesame seeds and chopped green onions for garnish (optional) Instructions: Prepare the eggplants: Halve the eggplants lengthwise and score a crosshatch pattern into the cut side with a knife, being careful not to cut through the skin. Roast or grill the eggplants: Place the eggplant halves on a baking sheet or grill and bake at 200°C (400°F) in the oven or grill for about 20-25 minutes until they're soft and have a golden-brown color. Prepare the miso glaze: While the eggplants are cooking, combine the miso paste, sugar, mirin, and soy sauce in a small saucepan. Heat over low heat, stirring constantly, until the sugar has completely dissolved and the mixture becomes a smooth sauce. Remove from heat and set aside. Coat the eggplants with miso glaze: Once the eggplants are done, generously brush the cut side with the prepared miso glaze. Bake or grill the eggplants again: Bake or broil the glazed eggplants for an additional 5-10 minutes until the glaze caramelizes and lightly browns. Serve: Serve the Nasu Dengaku eggplants hot, optionally sprinkled with sesame seeds and finely chopped green onions. This dish is a delight as an appetizer or side, offering a lovely combination of tender eggplant and sweet miso glaze. Enjoy your cooking! --ar 9:14 --v 5.1 --stylize 750