4 Japanse eggplants, sliced lengthwise
4 tablespoons shiro miso
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons water
2 inch knob fresh ginger, finely grated
In a small bowl, whisk together the miso, vinegar, sugar, ginger and water until the sugar is dissolved. Brush the cut sides of the eggplant with oil and broil, face up for about 5 minutes or until they begin to turn golden and soften. Brush with the miso glaze and broil 2 additional minutes then brush again and broil 3 minutes until the eggplant is totally tender and golden brown.