Eggplant With Miso (Nasu Miso)

• 38 cup sweet white miso
• 1/4 cup sugar
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons vegetable oil
• 4 medium Japanese eggplants, halved lengthwise
• Toasted sesame seeds

1. Heat miso, sugar, sake and mirin in small saucepan over moderate heat.
2. Simmer 5 minutes, stirring constantly.
3. Remove from heat.
4. In large skillet, heat 3 tablespoons oil over medium-high heat.
5. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown.
6. Remove to plate.
7. Repeat with rest of oil and eggplant.
8. Lay eggplants, cut side up, on a serving plate.
9. Spoon over den miso, and sprinkle with sesame seeds.

sweet white miso, sugar, sake, mirin, vegetable oil, japanese eggplants, sesame seeds

Taken from cooking.nytimes.com/recipes/9424 (may not work)