Ingredients:

• 3 eggplants, cut into 2 cm round slices
• Oil, for brushing
• ¼ cup white miso
• 2 tbsp mirin
• 2 tbsp light soy sauce
• 2 tbsp sugar
• Sesame seeds and grated daikon, to garnish

Dressing:

• ¼ cup light soy sauce
• 1 tbsp rice vinegar or white vinegar
• 1 tsp sesame oil
• 1 tbsp mirin
• 1 tsp sugar

Method:

1. 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.

2. Combine ingredients for glaze.

3. 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.

4. Preheat broiler. Broil one minute, watching carefully – the miso should just puff a bit and brown a bit.