Red Miso Grilled Eggplant

My girlfriend and I wanted to eat light tonight, so we thought a dish of grilled eggplant with a red miso paste glaze would hit the spot, and the weather was perfect to knock the dust off my outdoor gas grill.

We are a big fan of this dish, ... quick, easy, and so flavorful with the sweetness of the eggplant paired perfectly with the bold flavors of the miso paste. Miso paste comes in a large variety, with the main two types generally categorized as white or red miso. I find the red variety to be much more bold in flavor and is my preference for this recipe.

Red Miso Grilled Eggplant

3-4 small eggplants
2 Tbsp red miso paste
3 Tbsp sake
3 Tbsp mirin (seasoned vinegar)
3 Tbsp water
2 Tbsp sugar
1/2 Tbsp soy sauce

Cut the stem portion off of the eggplants and cut in half. Place the eggplant halves into a large bowl of salted water and soak for 5 to 10 minutes to leach out some of the bitterness. In a bowl, mix together all the miso ingredients and combine until smooth. Add additional water if miso paste is too salty, but remember to keep the paste with a bold flavor; the grilling will mellow the miso flavor. Drain and pat dry the eggplants and place on high heat grill, flesh side down. Grill over medium heat for 4-5 minutes and turn over. Glaze the flesh side with miso paste mixture and continue to cook other side for an additional 4-5 minutes. Remove from heat and serve with hot steamed rice and tea.