Instructions: 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.

Serves 2 to 4.

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