Eggplant Miso

1 eggplant, sliced lengthwise and then in half again through the middle so they are large chip shapes 
1 tbsp miso paste 
1 tbsp soy sauce 
1 tbsp mirin (or sweet sherry) 
1 tbsp rice wine vinegar  

Mix these together in a small bowl until there are no lumps of miso. With a brush, paint one side of the eggplant, quickly fry that side off in a shallow pan with a little oil (5-7 mins), paint the other side, turn over and finish cooking (2-3 mins)  

Serves 2 people as a side dish or 1 as a main.