Make the garlic oil:

1. Put the oil and garlic in a small saucepan over medium low heat and let the garlic gently cook in the oil for 10-12 minutes until a light golden color.
2. Pour the oil off and save it.

Prepare the Eggplant:

1. Add 2 Tablespoons of the garlic oil plus the water, mirin, sake, sugar, sesame oil, and miso to the garlic in the pan and bring to a simmer over medium heat. Simmer for 1 minute and then use a stick blender or transfer to a traditional blender and blend until smooth. Set the sauce aside.
2. Wash and trim the eggplant. Cut the eggplant into 1 ½ inch logs. Cut the logs in half lengthwise and then lightly score the eggplant in diagonal slashes. This will help with even cooking. Place the eggplant on an aluminum foil wrapped baking sheet. Pour the oil over the eggplant and season lightly with salt and pepper. Toss to coat and then place the eggplant on the tray skin side up. (You may need to use two trays like me).
3. Air Fry the eggplant at 400 degrees for 15-20 minutes until golden brown. (If you use 2 trays, switch the trays a couple times during cooking for even cooking.)
4. Plate the eggplant drizzling with the sauce. Sprinkle with sesame seeds and serve immediately.