Grilled Eggplant with Miso (味噌田楽)

Ingredients

• 2 large eggplant
• 1 cup red miso
• 2 tablespoons sugar
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• 2 stalks green onions

Instructions

1. 1

   Preheat your grill to medium heat (about 350°F).

2. 2

   Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.

3. 3

   In a small bowl, combine red miso, sugar, sake, and mirin. Mix well until smooth to create the miso glaze.

4. 4

   Brush the cut sides of the eggplant with vegetable oil and place them cut-side down on the grill.

5. 5

   Grill the eggplant for about 5-7 minutes, until the skin is charred and the flesh is tender.

6. 6

   Flip the eggplants over and generously brush the miso glaze onto the grilled flesh.

7. 7

   Close the grill lid and continue to cook for an additional 3-5 minutes, allowing the glaze to caramelize slightly.

8. 8

   Remove the eggplants from the grill and sprinkle with sesame seeds and finely chopped green onions.

9. 9

   Serve warm as a side dish or appetizer.