Eggplant Dengaku

From ScottWiki

Boil then simmer for 2 min:

• 2 Tbsp mirin (or apple juice)
• 2 Tbsp sake (or white wine)

Stir in until smooth

• 4 Tbsp mellow white miso

Then add

• 3 Tbsp agave nectar

and turn the heat down very low.

Cut 4 japanese eggplants in half lengthwise. Brush the cut sides with with sesame oil if you like, and put them face down under the broiler. Broil for 6 min, turning them over halfway through. (If they aren't done, cook them a little longer in a hot, but not broiler, oven).

Top each eggplant with the miso sauce and put them back under the broiler, just for a moment, to make the sauce bubble.

Garnish with toasted sesame seeds.

(stolen from this blog)