roasted eggplant with miso dressing

i picked this as another dish to bring to the saturday potluck and i love it!  it is so simple and easy and tastes so delicious and fresh!  this recipe is from the family meal recipe book that we have. 

Ingredients:

• 2 small-to-medium whole eggplants (1 1/2 pounds total)
• 1/4 cup water
• 2 teaspoons dashi powder (see headnote)
• 1/2 teaspoon red miso paste
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons sunflower oil
• 2 tablespoons toasted sesame seeds (see NOTE)

Directions:

Preheat the oven to 375 degrees. Place the whole eggplants on the baking sheet. Roast for 45 minutes, turning them over halfway through. Cool on the baking sheet.
Meanwhile, combine the water, dashi powder, miso paste, soy sauce, toasted sesame oil and sunflower oil in a tall jar or pitcher. Use an immersion (stick) blender to puree until emulsified and thickened. (Alternatively, combine the ingredients in a jar with a tight-fitting lid. Seal and shake until emulsified.)
Peel the roasted eggplants and discard the skin. Cut the flesh into long, 1/2-inch-wide strips, then arrange the strips in a serving dish. If necessary, use the immersion blender to re-emulsify the dressing.
Spoon the dressing evenly over the eggplant. Sprinkle with the toasted sesame seeds.
NOTE: Toasted sesame seeds are available at Asian food markets, or you can toast the raw seeds in a small, dry skillet over low heat for 5 minutes.