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2 Tbsp good quality miso (we used white miso)
1 1/2 teaspoons sake
1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
6 Tbsp canola oil, cold-pressed sesame oil, grape seed oil, rice bran oil, or other high smoke-point oil
2 whole, dried red chili peppers, torn in half
1 Tbsp peeled, slivered fresh ginger
1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves
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