I like this with small baby eggplants, but it should work with Japanese or even regular egpplant.
- 4 small eggplants
- 1/4 cup soy sauce
- 3/4 cup sake or dry white wine
- 1/4 cup mirin
- 1/4 cup honey
- 3 tablespoon miso
- 1 teaspoon Chinese 5 spice powder
- 1 teaspoon freshly ground black pepper
- pinch cayenne (optional)
Cut the eggplant into 1/2" thick circles.
Combine the rest of the ingredients in a small saucepan and bring to a boil, cook until it reduces to a glaze, careful not to over do it.
Taste and adjust seasoning.
Lay out the eggplant on a baking sheet lined with parchment. Brush on the glaze and broil until well caramelized.
Remove to a plate and serve hot or cold, sits well in the fridge for at least a week.
Adapted from Green Living with Chef Daniel Orr