1 T sake
1 T mirin
2 T white miso
2 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise
1/2 teaspoon sesame oil
diced chives for garnish (or scallions)
Heat the mirin, and sake in a small bowl to a low boil till the alcohol is removed. Stir in the sugar to dissolve, then add the miso off the heat or on low heat. You can pass the ingredients through a sieve for a smoother texture.
Clean and cut the eggplants in half. Score the under side of the eggplant a few times. Brush lightly the cut side of the eggplant then put the eggplant in the broiler, skin side up for 2-3 minutes watching carefully that they do not burn. Flip the eggplants and broil the cut side another 2-3 minutes till almost cooked through.
Brush the miso sauce over the cooked eggplant and return to under the broiler till done.
Garnish with diced chives or scallions.