Grilled Japanese Eggplant with Miso Glaze

Instructions

1. Prepare the eggplant
   Cut the eggplants in half lengthwise. Using a knife, score the flesh in a diamond pattern, making sure not to cut through the skin. Brush the cut sides with vegetable oil.
2. Prepare the miso glaze
   In a small bowl, whisk together the miso paste, mirin, sake, sugar, soy sauce, and sesame oil until smooth and well combined. Set aside.
3. Grill the eggplant
   Heat a grill or grill pan over medium-high heat. Place the eggplant halves cut-side down and grill for about 3-4 minutes until grill marks appear and the eggplant begins to soften. Flip and grill skin-side down for another 3 minutes.
4. Apply the glaze
   Turn the eggplant cut-side up and brush generously with the miso glaze. Continue grilling for 2-3 minutes until the glaze is caramelized and bubbling and the eggplant is completely tender.
5. Garnish and serve
   Transfer the grilled eggplant to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot.