This was an experimental thing that got thrown on the grill and eaten before any photo could be taken. It was quickly elevated to a favorite.
- 2 japanese eggplants (or 1 large european)
- 1 tsp sesame oil
- 2 green onions, minced
- 1/3 cup red miso
- 2 tbsp mirin
- 1 tbsp sugar
- 1/4 cup dashi
Slice the eggplants on the diagonal to make long-ish slices. Saute the green onions in sesame oil on medium heat until fragrant. Add the miso, mirin, and sugar. Stir well, then add dashi. When everything is well incorporated, let sit to cool off somewhat. Mix in with the eggplant and let sit for 30 minutes to 1 hour. Grill, basting with the remaining marinade.