Miso Glazed Grilled Japanese Eggplant

• 1/2 cup white miso (also called shiro miso)
• 1/4 cup cups sake (or mirin or sherry or rice wine vinegar or add 1/4 teaspoon of sugar to 1/4 cup wine wine)
• 2 tablespoons honey (or sugar)
• 6 Japanese eggplants, halved lengthwise (or regular eggplants, cut lengthwise into 1-inch-1 1/2-inch strips)
• 1/4 cup canola oil
• sea salt
• fresh ground black pepper
• chopped of fresh mint, for garnish

1. Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.
2. Whisk together the miso, sake, sugar and 2 tablespoons water until combined.
3. Brush the cut-side of the eggplant with the oil and season with salt and pepper.
4. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes.
5. Remove to a platter, cut-side up, and sprinkle with mint.

white miso, sake, honey, japanese eggplants, canola oil, salt, fresh ground black pepper, mint

Taken from www.food.com/recipe/miso-glazed-grilled-japanese-eggplant-462414 (may not work)