I was at Costco and saw these cute little small eggplants and I had to buy them. I was cruising Tastespotting, as I so often do, and I stumbled across these miso-glazed eggplant. If you all know me, you know my obsession with miso- I made these that night for dinner! It was delicious.

I cooked these on a sil-pat on a baking tray, and the glaze that ran off the eggplant and on to the sil-pat was just pure candy- it was soo sweet and delicious. I think that when I make these again, I might slice the eggplant, roast it, and then at the last minute or so, add the glaze and give it a quick broil.

Miso Glazed Eggplant (from Momofuku for 2, originally from fatfreevegan)

1 tablespoons mirin
1 tablespoons sake
2 tablespoons shiro miso
3 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise*
1/2 teaspoon sesame oil
toasted sesame seeds, for garnish
sliced green onions, for garnish

Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the sugar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:

Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, turn the broil function to bake at 375˚ for a few more minutes; then proceed with the recipe.)

When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely. Enjoy hot, sprinkled with toasted sesame seeds and green onions.