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Side Dish
Asian
6 servings
25 minutes
15 minutes
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.
