Put * marked ingredients in a pan, turn on the low fire and stir with a spatula constantly until the sauce becomes thick, for 3~4 mins.
Heat the oil in a pan, cook the cut end of a eggplant over low heat until it becomes golden brown for about 3~4 mins. Turn the eggplant over and cook in the same way for about 3~4 mins.
Put the miso sauce on the cut end of a eggplant, and grill with toaster oven until well browned.
Top with shiso leaves. (optional)