Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan.
Brush tops with 2 tablespoons oil (total).
Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more.
Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes.
Serve sprinkled with scallions.
If the eggplants are large, broil skin side up first for 5 minutes.
Alternative for large size eggplants: Roast halves at 375 for 30 minutes, then do the broiling, glazing per instructions above
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.9g|
|Protein 0g||0 %|
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Calories per serving: 13
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