Japanese Eggplant, Teriyaki Style

• 4 slender Japanese eggplants, ends trimmed, halved lengthwise (about 1 lb)
• 4 teaspoons extra-light olive oil, divided
• 2 tablespoons reduced sodium soy sauce
• 4 teaspoons sugar
• 1 tablespoon mirin
• 2 tablespoons minced scallions

1. Heat broiler.
2. Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
3. Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
4. Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
5. Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
6. Turn eggplant slices over and brush with remaining oil; broil 1 minute.
7. Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
8. Sprinkle with scallions before serving.

slender japanese eggplants, extralight olive oil, soy sauce, sugar, mirin, scallions

Taken from www.food.com/recipe/japanese-eggplant-teriyaki-style-227067 (may not work)