1 pound japanese eggplant (4 long thin)
3/4 cup sweet miso
2 teaspoons light tamari sauce
In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender.
Turn on the broiler.
Combine the miso and tamari in small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes.