Sweet Miso-Glazed Eggplant
 The natural bitterness of the eggplant is the perfect complement to the exotic, sweet taste of the miso. Japanese eggplant is longer and thinner than regular eggplant; it has fewer seeds and less acid. It's great as an appetizer, especially if you're eating sushi. Makes 4 servings.


Ingredients:
2 whole Japanese eggplant
1 tablespoon rice wine (mirin)
1 teaspoon sea salt
1 teaspoon tamari soy sauce
2 teaspoons chickpea miso, or regular miso
1 teaspoon extra-virgin olive oil


Instructions:
1. Slice the eggplant down the middle lengthwise and score on the skin side with shallow X-shaped incisions. Salt the flesh and let it sit for 30 minutes. Rinse well to get all the bitter acid and salt out. Squeeze with paper towels to dry.

2. Preheat the oven to 375°F. In a small mixing bowl, mix together the miso, rice wine and tamari. Set aside.

3. Rub the flesh part of the eggplant with the olive oil and place on a nonstick baking tray. Bake for 20 to 25 minutes or until soft. Remove from the oven.

4. Spread the miso mixture into the eggplant flesh, getting it into the X-shaped incisions. Place in the oven for an additional 10 minutes.
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