Recipe for "Nasu Dengaku/Miso Glazed Eggplant Recipe" is from Momofukufor2. I cross-hatched the eggplant (it's more traditional and it helps the sauce soak more into the eggplant), and used grapeseed oil instead of sesame oil. I also broiled mine in a large cast iron pan. The cast iron pan needs to be re-seasoned, so the eggplants slightly stuck; next time it might be better to brush oil onto the eggplant and lightly oil the bottom of the cast iron pan.
The amount of sauce in the recipe is almost exactly the same amount needed by this much eggplant, though perhaps I would spread it a tiny bit more thinly than I did this time.
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