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)
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.
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.
the miso sauce over the cooked eggplant and
return to under the broiler till done.
with diced chives or scallions.