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1
Cut the eggplants in half lengthwise and cut off the stem and calyx.
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2
Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it.
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3
Salt the eggplant lightly and let sit for 10 minutes.
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4
Meanwhile preheat the oven to 425 degrees.
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5
Line a baking sheet with foil or parchment and brush with sesame oil.
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6
Blot the eggplants with paper towels and place, cut side down, on the baking sheets.
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7
Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft.
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8
Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
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9
To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat.
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10
Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar.
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11
Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved.
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12
Remove from the heat and whisk in the sesame oil.
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13
Brush the eggplants with the miso glaze, using up all of the glaze.
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14
Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny.
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15
Remove from the heat.
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16
Allow to cool if desired or serve hot.
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17
To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
