Miso Eggplant

Slice in half lengthwise and score cut surfaces in a criss-cross pattern, about 2 mm deep:

2 Japanese eggplants

Coat the cut sides with a small amount of olive oil. Place on the fish grill (or oven grill) and cook for 10 minutes until lightly browned and soft.

 

While the eggplant is cooking, make the miso sauce.

Mix together:

1/4 C miso
2 T mirin 
1 T fine sugar 
1 T sake 

When the eggplant is finished, carefully cover the cut side with 1-2 mm of miso sauce. Grill for 4 minutes, or until the sauce is bubbly and lightly browned. 

Serve.