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.