- 6 Japanese eggplants, halved lengthwise
- 3 Tbsp. Sunflower Oil or Safflower Oil
- ¼ cup Miso
- 2 Tbsp. Mirin
- 1 Tbsp. Sake (Japanese cooking wine)
- 1 Tbsp. sugar or other sweetener
- 1 shallot/scallion finely sliced
- 1 tsp sesame seeds (preferably toasted)
- Preheat grill to medium (place on the side of the grill not over the hottest points) or a heavy based pan over medium heat. It’s important only to use medium heat because otherwise the eggplant will burn before it cooks through.
- Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
- Brush the cut side of each eggplant with the oil. Brush 2 to 3 times to use up all the oil.
- Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
- Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
- Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness – it should be squishy and soft.
- Turn over, and grill just for 30 seconds to 1 minute, just to caramelize the glaze.
- Remove from grill, garnish with shallots and sesame seeds and serve immediately.
It’s best to use Japanese eggplants for this recipe. They are thinner than normal eggplants so when they are cut vertically they will cook through. This recipe can also be made with normal eggplant but it won’t look the same. Just cut into rounds about 2 cm / 1 inch thick, brush the oil on both sides (you will need an extra 1 Tbsp. of oil) then follow the directions of the recipe.