- 4 Asian eggplants
- 1 tablespoon vegetable oil
- 2 tablespoons light miso
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- ½ teaspoon sugar
- Freshly ground pepper to taste
Cut eggplant in half lengthways and score cut side. Brush with oil. Place eggplant flesh-side down on grill over high heat and grill until softened slightly – about 3 minutes.
Remove from grill.
Combine miso, soy, vinegar, sugar and pepper together and brush over flesh side.
Return to grill when needed and grill skin-side down for about 5 minutes or until eggplant is soft.