Japanese Miso-Glazed Eggplant (Nasu No Dengaku) Recipe

• 2 tablespoons mirin (see note)
• 2 tablespoons sake
• 1/4 cup mild red or white miso
• 2 tablespoons sugar
• 4 Japanese or Chinese eggplants, stemmed, split in half lengthwise (about 1 1/2 pounds)
• 1 tablespoon vegetable oil
• 2 teasoons toasted sesame seeds
• 1/3 cup sliced scallions

1. Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside.
2. Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly.
3. Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve

mirin, sake, mild red, sugar, eggplants, vegetable oil, sesame seeds, scallions

Taken from www.seriouseats.com/recipes/2012/05/japanese-miso-glazed-eggplant-nasu-no-dengaku.html (may not work)