Izakaya Sakura Nasu Miso (Miso Glazed Japanese Eggplant) - cooking recipe

Ingredients

3 tablespoons vegetable oil
4 Japanese eggplants, cut in half lengthwise flesh scored 1/4 inch deep
1/3 cup yellow miso or 1/3 cup red miso
2 tablespoons light brown sugar, packed
2 tablespoons sake or 2 tablespoons white wine
1/4 teaspoon chili pepper flakes
1/4 cup cilantro leaf
1 teaspoon sesame seeds, toasted

Preparation

Preheat broiler with a rack 4 inches from heat source.
Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes).
In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it.
Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.