Japanese Grilled Eggplant with Miso Glaze

Ingredients:

• 1/2 cup white miso paste (also called shiro miso)
• 1/4 cup mirin sauce (rice wine)
• 2 tablespoons of sugar
• 6 Japanese eggplants (long, thin variety), halved lengthwise
• 1/4 tbsp. canola oil
• Salt and ground black pepper
• Chopped fresh mint for garnish

Preparation:

1. Preheat a charcoal grill or ceramic kamado charcoal grill over direct heat and set it to high.
   
   Mix miso, mirin, sugar and 2 tablespoons water.
2. Brush the eggplant cut sides with oil and season with salt and pepper. Grill the eggplants, cut side down, until lightly golden brown, about 4 minutes.
   
   Flip the eggplants, brush them with a little glaze, and continue grilling for another 2 minutes. Brush them with glaze again, flip them, and grill until the cut sides are caramelized, about 4 minutes. Transfer the vegetables to a platter, cut side up, and sprinkle with mint.