6 Japanese eggplants, halved lengthwise
3 Tbsp sesame oil
1/4 cup white miso paste
1 Tbsp mirin
1 Tbsp sake (or rice wine vinegar)
1 tbsp coconut sugar/honey
1 shallot, finely sliced
1 tsp black/white sesame seeds, toasted

Preheat the oven to 170°C.
Prep your eggplants-cut them in half and sprinkle with salt.
Leave for 30 min to get the moisture out (and the bitterness) then dry off with paper towels.
Preheat the grill to medium heat (or a heavy based pan over medium heat).
Only heat to medium otherwise the eggplant will burn before it cooks through!
Combine the miso glaze ingredients and whisk well.
Brush the cut side of each eggplant with sesame oil. Place the cut side down on the grill and cook for about 5 minutes until it turns a light golden brown.
Turn them over and cook for a further 3-4 minutes.
While the eggplants are cooking, use a spoon to spread a generous amount of glaze on the cut side of each one.
Squeeze the sides of the eggplant with tongs to make sure they’re thoroughly cooked-they should be squishy and soft.
If the glaze is still not caramelised, turn the eggplants over and grill just for another minute.
Remove from the grill, garnish with shallots and sesame seeds and serve immediately.
Great with roast veggies or a fresh salad with rice or quinoa, or just as a side to any BBQ dish!