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2 large eggplants, long and thin variety or 4 small eggplants, long and thin variety
1/4 cup peanut oil or corn oil or grapeseed oil
1/4 cup dark miso (red)
1 teaspoon sugar
1 tablespoon mirin, thinned with water or 1 1/2 teaspoons honey, thinned with water
1 tablespoon rice vinegar, to taste
lightly toasted sesame seed

1Remove the caps from the eggplant and cut them in half lengthwise.
2Put the peanut oil in a large skillet, preferably non-stick, over medium heat. About 2 minutes later, add the eggplant, skin side down. Cook until nicely browned, adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. Turn and cook on the flesh side until brown, then continue to cook, turning as necessary, until tender, another 10 minutes or so.
3When the eggplant is almost done, combine the miso, sugar, mirin, and vinegar in a small saucepan over medium heat. Cook for about 1 minute, stirring. Remove the eggplant and spread a thin coating of the miso mixture over each half; top with the sesame seeds. Serve hot or at room temperature.
4You can also grill or broil this recipe: Start a charcoal or gas grill or preheat the broiler; the rack should be about 6 inches from the heat source. Brush the eggplant slices well with oil. Place, flesh side down, on a baking sheet or directly on the grill. Broil or grill, turning as necessary, until browned on both sides, brushing with more oil if the eggplant looks dry. Proceed with step 3.

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