Miso Glazed Eggplant with Cucumber Salad

Eggplant

• 1 garlic clove
• ½ oz fresh ginger
• 1 oz sugar
• 3 oz red miso (or akamiso)
• 2 oz mirin
• 1 tsp sesame oil
• 4 eggplants, Ichiban Japanese
• vegetable oil, to brush

Cucumber Salad

• 1 English cucumber (approx. 10 oz)
• 2 oz red onion
• 2 oz rice wine vinegar
• 1 tsp sugar
• 2 tsp sesame oil
• 1 pinch chili flakes
• ½ oz fresh cilantro, chopped
• sesame seeds, to garnish