Grilled Miso Eggplant

Instructions

1. Prepare the eggplant
   Cut the eggplants in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern, being careful not to cut through the skin. Brush the cut sides with vegetable oil and sprinkle lightly with salt.
2. Make the miso glaze
   In a small bowl, combine the miso paste, mirin, sake, rice vinegar, brown sugar, sesame oil, grated ginger, and minced garlic. Mix well until the sugar dissolves and you have a smooth, thick glaze.
3. Grill the eggplant
   Preheat a grill or broiler to medium-high heat. Place the eggplant halves cut-side down on the grill and cook for about 3-4 minutes until the flesh begins to soften. Flip the eggplant halves so the cut sides face up and continue cooking for another 3-4 minutes.
4. Apply the miso glaze
   Once the eggplant flesh is tender and slightly charred, generously brush the cut sides with the miso glaze. Return to the grill or broiler, cut-side up, and cook for another 3-4 minutes until the glaze is caramelized and bubbling.
5. Finish and serve
   Transfer the eggplant to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot as a delicious side dish or appetizer.