Miso-Glazed Grilled Eggplant with Toasted Sesame

Instructions

1. 1

   Preheat your grill to medium-high heat.

   ~10 min
2. 2

   Wash the eggplants and trim off the stems. Cut each eggplant in half lengthwise.

   ~2 min
3. 3

   Score the cut side of the eggplant halves in a criss-cross pattern, about 1/4 inch deep. This helps the glaze penetrate and cook evenly.

   ~3 min
4. 4

   In a small bowl, whisk together the white miso paste, mirin, soy sauce, sugar, and sesame oil until smooth. This is your miso glaze.

   ~3 min
5. 5

   Brush the cut side of the eggplant halves generously with vegetable oil.

   ~1 min
6. 6

   Place the eggplant halves cut-side down on the preheated grill. Grill for about 5-7 minutes, or until grill marks appear and the eggplant begins to soften.

   ~7 min
7. 7

   Flip the eggplant halves so they are cut-side up. Brush the tops generously with the miso glaze.

   ~2 min
8. 8

   Continue grilling for another 7-10 minutes, or until the eggplant is tender and the glaze is caramelized and slightly sticky. You may need to brush with more glaze during this time if it dries out.

   ~10 min
9. 9

   Remove the eggplant from the grill and sprinkle with toasted sesame seeds. Let it rest for a minute before serving.

   ~2 min