Ingredients
3 Tbsp honey
5 Tbsp shiro miso
2 lbs (4-8 small Japanese)eggplant
Vegetable oil
Preparation
Preheat oven 400Degrees. Combine honey and miso with 2 or 3 Tbsp water to make a thick sauce. Cut eggplants in half lengthwise an score diamond pattern. Smear with paste. Cook for 40 mins til bubbly.
