1. Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.
2. In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.
*Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.
Note: Nutritional analysis is per serving.