Miso-Glazed Eggplant (Nasu Miso)

• 3 tablespoons vegetable oil
• 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
• 1/3 cup yellow or red miso*
• 2 tablespoons packed light brown sugar
• 2 tablespoons sake or white wine
• 1/4 teaspoon red chile flakes
• 1/4 cup cilantro leaves
• 1 teaspoon toasted sesame seeds

1. Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.
2. In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.
3. *Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.
4. Note: Nutritional analysis is per serving.

vegetable oil, japanese eggplant, brown sugar, sake, red chile flakes, cilantro, sesame seeds

Taken from www.myrecipes.com/recipe/miso-glazed-eggplant-nasu-miso (may not work)