Miso Broiled Eggplant

Anyone who is familiar with my style of cooking knows I am a hard core carnivore.  I am not a big fan of veggies, but I eat them for my health, and I figure I might as well make them tasty when I do.  I saw some Japanese eggplant at Nijiya Market this weekend, so I rolled with the Japanese theme by broiling them sliced in half with a miso glaze made from miso paste loosened up with a few splashes of mirin.  Salty, earthy and meaty, but still not as tasty as an animal.