Miso-glazed Eggplant

Easy, pretty, delicious!  There's not much more I could want from an eggplant dish.  Thanks to Joy for posting this recipe.

Miso Glazed Eggplant
serves 2

5 small Japanese eggplants
Canola oil
1/4 cup white miso
2 tablespoons sugar
2 tablespoons mirin
2 tablespoon rice wine
Toasted sesame seeds

Preheat the oven to 350°F.

Cut off the top of each eggplant and slice in half, lengthwise.  Carefully cut crosshatches into the flesh of the eggplants, but do not cut all the way through.  Place the eggplants skin side down on a baking sheet and brush the tops with some oil.  Bake for about 8 minutes, until the flesh starts to become tender.  Remove the eggplant from the oven and set your oven to broil.

In a small saucepan, over low heat, combine the miso, sugar, mirin, and rice wine.  Whisk until the sugar dissolves and the sauce begins to thicken.  Remove from heat and allow to cool slightly.

Top each eggplant liberally with the miso glaze.  Place under the broiler until browned and bubbly, just a few minutes.  

Sprinkle with toasted sesame seeds and serve with rice.