Eggplant with Sweet Miso Sauce

Steam eggplants until tender, about 6 minutes.

While eggplant is steaming, make miso dressing by stirring together miso, sake, wter, sugar and ginger in a small pot. Heat for about 2 minutes. Set aside.

When eggplant is tender, remove from steamer and cut into 1/4-inch thick slices. Arrange on serving platter and cover with miso dressing. Garnish with cilantro and serve immediately.