Adapted from Yoga Journal to be oil-free.

Ingredients
1/4 cup yellow miso, or a mix of yellow and white miso
2 Tbsp sake
1 Tbsp agave syrup, maple syrup, or honey
Red chili flakes
4 Japanese eggplants (about 1 1/2 lbs total), trimmed and cut in half lengthwise, then scored 1/2 inch deep on the flesh side
1 tsp toasted sesame seeds

Preparation

1. Combine miso, sake, agave syrup, and a pinch of chili flakes in a small bowl. Set aside.
2. In a large cast-iron pan, brown the cut side of the eggplants over medium-high heat, about 3 minutes. Turn off the heat. Turn the pieces over so that the scored flesh is facing up and turn on your broiler.
3. Brush or spoon the miso mixture onto the eggplant. Put the pan under the broiler and cook until the eggplan starts to turn deep brown, about 1-3 minutes. Sprinkle the eggplant with sesame seeds and serve hot.