6 asian eggplants
1 tablespoon sesame oil Miso Glaze:
1/4 cup light miso
2 tablespoons mirin or rice wine
2 tablespoons brown sugar
1 tablespoon mayonnaise
Cut eggplants in half lengthwise. Score the flesh side with diagonal cuts about 1/4-inch deep. Brush eggplant on both sides with sesame oil.
Combine ingredients for glaze.
Grill eggplant on the cut side first for 2 to 3 minutes until browned. Turn over. Smear top side (flesh side) with 2 teaspoons. Grill second side about 4 to 6 minutes until eggplant is cooked through and browned.
Preheat broiler. Broil one minute, watching carefully - miso should just puff a bit and brown a bit.