Miso-Glazed Eggplant

 - Eggplants
 - Miso paste
 - Vinegar
 - Sugar
 - Oil
 - Sesame seeds

 - Mix five tablespoons of miso paste with two tablespoons of vinegar, two tablespoons of water, and four teaspoons of sugar.
 - Peel the eggplants and cut into cubes.
 - Coat a large shallow baking pan with oil, and arrange the eggplants in it. Broil till they start to soften (about 10-15 minutes; check their consistency with a knife or toothpick - it should easily go in).
 - Brush the mix from the first step over the eggplants, and broil for another four minutes.
 - Turn the eggplant cubes around, brush again with the mix, and broil for another four minutes (or until it turns golden-brown and is ready to be served).

 - Sprinkle sesame seeds and serve on a nice plate (a blue or green plate adds some color to the yellow/red of the dish).