Miso Glazed Eggplant

Page: https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant

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Not quite the Nasu dengaku I had in Japan but still very tasty. Be careful not to over reduce the sauce- it can get thick and hard to spread. I followed others advice and reduced the sugar to about 1/2 tablespoon and gave it a little extra time under the broiler to get better caramelized.

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