Miso Glazed Grilled Japanese Eggplant

1. 1

   Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.

2. 2

   Whisk together the miso, mirin, 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.

5. 5

   Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes.

6. 6

   Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.