Slice the eggplants in half lengthwise, then score the flesh in a crisscross pattern.
In a mixing bowl, whisk together the miso paste, mirin, sake, sugar, and vegetable oil until smooth.
Brush the miso mixture generously over the eggplant halves.
Place the eggplant halves on a baking sheet and broil or grill for 10-12 minutes, or until the tops are golden brown and the eggplant is cooked through.
Transfer the eggplant to a serving plate and sprinkle with toasted sesame seeds and green onion.
Notes
NUTRITIONAL FACTS:Calories: 95 | Total Fat: 3.6g | Total Carbohydrates: 15g | Dietary Fiber: 5g | Protein: 3g