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Simmer white miso, mirin, sake (or alternative), and honey, stirring occasionally for 30 mins until thick.
Slice Japanese eggplant lengthwise and slice with cross cross.
Heat cast iron with avocado oil and sear each side of eggplant for 1-2 mins.
On a sheet tray, coat eggplant with miso mixture and broil in oven for 1-2 mins.
Top with sesame seeds and lemon juice.