6 Japanese Eggplant or Chinese Eggplant
1/3 cup Miso (White)
1 tablespoon Sake
1 tablespoon Cream Sherry or Mirin
1 tablespoon Sugar
1 tablespoon Mayonnaise
1 tablespoon Sesame Oil (Dark) for brushing
1 teaspoon Sesame Seeds (Black) or toasted White Sesame Seeds
Preheat grill to high. Cut the eggplants in half lengthwise.
Using a sharp knife, make shallow criss-crosses on the flesh and skin sides of each eggplant half.
The cuts should be 1/8
Combine the miso, sake, mirin, sugar, and mayonnaise in a bowl and whisk until smooth.
Brush the eggplants on both sides with sesame oil.
Arrange the eggplants, flesh side down, on the hot grate and grill until nicely browned, 3-4 minutes.
Turn the eggplants with tongs and spread a generous spoonful of miso sauce over the flesh side of each.
Continue grilling until the undersides are nicely browned and the flesh is soft, 6-8 minutes more.
To test for doneness, gently squeeze the sides of the eggplant; they should be softly yielding.
Sprinkle the sesame seeds on top and serve immediately.