Courtesy of Megan Z.
Simple, umami eggplant dish for people who think they hate eggplant.
Turn your oven to the highest possible temperature. While you heat some oil in a pan (cast iron is nice 'cause you can just stick it straight in the oven) slice (.5-1" thick works best) and score the eggplant and sprinkle with a bit of salt. When the oil is smoking slightly, add the eggplants and fry both sides covered until they are golden brown and just soft. The eggplant will puff up a bit.
While that's happening, combine your miso and sugar in a small saucepan over low heat. I included precise amounts, but really just keep adding alcohol until you have something that has the consistency of cheap pancake syrup. When the eggplants are done frying, spoon the glaze over them and transfer immediately to the oven. Broil for 4 min. The sugar will caramelize to a rich brown, it's kind of cool to watch, actually.
While it's in the oven, slice up some green onions and toast some sesame seeds in a pan if you're feeling fancy. Best with rice but also delicious on its own.
Stuff needed (you can fudge the amounts)
Eggplants
Canola oil
Sesame oil (it's nice but not necessary)
Salt
Glaze (for 1-1.5 lbs of eggplant)
1-2 tsp Miso paste (you can use a packet of instant miso soup paste if you've realized you don't need a large tub of miso in your life)
2-6 tsp mirin/sake/sherry/some kind of dry alcohol/a mixture of these
1 tsp sugar (2 tsp if you're not using mirin)
Fancy things for fancy people:
Green onions
Sesame seeds
White rice
