Japanese eggplants are broiled (or grilled, if you have the time), spread with a sweetened miso mixture, and then broiled again for a few seconds. The results are creamy, smoky eggplant with a sweet and salty sauce. You’ll notice that my recipe contains agave nectar, which is hardly a traditional Japanese ingredient. You can choose to substitute sugar, or you can try another natural sweetener, but you may need a little more because agave is sweeter than sugar and much sweeter than, for example, rice syrup or barley malt syrup.
Stay away from maple syrup or any sweetener that’s strongly flavored, though; the sweetener’s just there to sweeten, not to deliver any flavor. Recipe and photos contributed by Susan Voisin, FatFree Vegan Kitchen. more→