Japanese Miso-Glazed Eggplant

Ingredients

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

Directions

1. In a small bowl, mix the mirin, sake, miso, and sugar with a fork until the mixture is smooth and uniform. Put it aside while you get the eggplant going. Coat the eggplants all over with the vegetable oil.
2. Heat a grill pan, or set up a gas or charcoal grill, over high heat. Put the eggplant on the grill with the cut sides facing down and cook until grill marks show, about 1 1/2 minutes. Turn the eggplant 45 degrees and grill until a crosshatch pattern forms, about 1 1/2 minutes more. Turn the eggplant over and cook until it is almost tender, about 4 minutes longer. Move the eggplant to a large plate and let it cool a little.
3. Set an oven rack 6-inches from the broiler element and heat the broiler to high heat. Gently spread the miso mixture over the cut side of each eggplant. Arrange the eggplant cut-side up on a rimmed baking sheet or a broiler pan lined with foil. Broil until the eggplant is fully tender and the glaze is starting to caramelize, about 4 minutes. Move to a serving platter, scatter the sesame seeds and scallions over the top, and serve.