Miso-Glazed Eggplant (Nasu Miso) Recipe – Sunset Magazine

Ingredients

• 3 tablespoons vegetable oil
• 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
• 1/3 cup yellow or red miso*
• 2 tablespoons packed light brown sugar
• 2 tablespoons sake or white wine
• 1/4 teaspoon red chile flakes
• 1/4 cup cilantro leaves
• 1 teaspoon toasted sesame seeds