Ingredients

• 1/2 cup white miso (also called shiro miso)
• 1/4 cup cup mirin
• 2 tablespoons sugar
• 6 Japanese eggplants, halved lengthwise
• 1/4 cup canola oil
• Salt and freshly ground black pepper
• Chopped fresh mint, for garnish

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Instructions

1. Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
2. Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
3. Brush the cut-side of the eggplant with the oil and season with salt and pepper. 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. Remove to a platter, cut-side up, and sprinkle with mint.