Miso-Glazed Eggplant Slices

1. 1

   If time allows, sprinkle the eggplant liberally with salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels.

2. 2

   Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame.

3. 3

   Combine the neutral and sesame oils and brush the eggplant on both sides with the oil mixture.

4. 4

   Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil.

5. 5

   Grill until browned on both sides, about 10 minutes total, turning once or twice and brushing with more oil if it looks dry.

6. 6

   When the eggplant is almost done, whisk together the miso, honey and hot water and generously brush the eggplant with this mixture.

7. 7

   Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining miso sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.