Broiled eggplant with miso glaze

So I've been cooking up vegan dishes lately and have been using miso in a lot of different ways.  Here's a nice miso glaze you can use on a variety of vegetables or tofu and works great on broiled eggplant.

This recipe will probably make more miso glaze than you need - try it on other roasted vegetables like roasted carrots or kabocha or other squash.

• 3  Japanese/Chinese eggplant - the long skinny kind - sliced in half lengthwise
• 4 Tbsp. white miso
• 2 Tbsp. rice vinegar
• 1 Tbsp. sesame oil
• 1 Tbsp. water
• 2" piece of ginger, peeled and grated
• 1 tsp. mirin or sweet rice wine
• Vegetable or canola oil to oil pan and brush on eggplant
• Scallions, thinly sliced, to garnish

Preheat the broiler.  Whisk the miso, rice vinegar, sesame oil, water, grated ginger, and mirin together.

Brush a little vegetable or canola oil on a baking sheet, or line a baking sheet with aluminum foil and brush with a little oil.  

Place the eggplant slices cut side up on the baking sheet.   Score the eggplant by making diagonal slices in two directions across the cut side surfaces.  

Brush the eggplant with a little oil and broil them a few inches under the broiler for about 5 minutes until lightly browned.

Brush the eggplant with a little bit of the miso glaze and broil for a few more minutes until the eggplant is nice and browned.  If you like, add a last light coat of glaze before serving.  Sprinkle with sliced scallions to serve.