Miso-Glazed Japanese Eggplant

• 2 tablespoons mirin, Japanese sweet rice wine
• 2 tablespoons sake
• 1/4 cup white, or "shiro" miso
• 1 tablespoon sugar
• 1 teaspoon sesame oil, or to taste
• pinch of salt
• 4 Japanese egglant, stemmed, split in half, and cut into 3- to 4-inch pieces
• vegetable oil, as needed to coat eggplant
• 2 toasted sesame seeds, for garnish
• 2 tablespoons sliced green onions, for garnish

1. Adjust oven rack to 6" from the heating element and preheat broiler to high heat.
2. Combine mirin, sake, miso, sugar, sesame oil, and salt in a small bowl and mix until well-combined. Taste to adjust seasoning. Set aside.
3. Score eggplant slices in a cross-hatch pattern and coat completely with vegetable oil. Broil eggplant, cut-side down, for about 5 minutes. Turn over and continue to cook until almost tender, about 3 - 4 minutes longer.
4. Remove from heat and brush the miso glaze on the cut surface of the eggplant and place on a broiler pan, cut-side up. Broil until completely cooked and the glaze has caramelized, about 3 - 5 minutes.
5. Garnish with toasted sesame seeds and scallions.

mirin, sake, white, sugar, sesame oil, salt, japanese egglant, vegetable oil, sesame seeds, green onions

Taken from food52.com/recipes/18590-miso-glazed-japanese-eggplant (may not work)