Miso Glazed Grilled Japanese Eggplant

• cup white miso (also called shiro miso)↗1⁄2 cup
• cup cups sake (or mirin or sherry or rice wine vinegar or add 1/4 teaspoon of sugar to 1/4 cup wine wine)1⁄4 cup
• tablespoons honey (or sugar)↗2 tablespoons
• Japanese eggplants, halved lengthwise (or regular eggplants, cut lengthwise into 1-inch-1 1/2-inch strips)↗6
• cup canola oil↗1⁄4 cup
• sea salt↗
• fresh ground black pepper↗
• chopped of fresh mint, for garnish

Step-by-step instructions

1. 1

   Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.

2. 2

   Whisk together the miso, sake, sugar and 2 tablespoons water until combined.

3. 3

   Brush the cut-side of the eggplant with the oil and season with salt and pepper.

4. 4

   Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes.

5. 5

   Remove to a platter, cut-side up, and sprinkle with mint.