Grilled Eggplant with Sweet Miso

[js]
Back in the days when our stovetop grill was still clean, we decided to grill some eggplants indoors.

The eggplants were cut in half lengthwise, brushed them with oil, then proceeded to grill each side.

Which reminds me, any tips on how to clean grills? Like, super-duper clean? Washing grates, stovetop grills also gets only 80% of the stuff that clings. Any ideas how to grill and grill implements to at least 90% of their original condition?

It's quite disheartening to see the grill look not-so-new.

Much as we love the taste of simply grilled eggplants, we thought we could add a Japanese twist to it by serving it with a miso dressing on top.



[ts]
We mixed together some red miso, a touch of sugar, some mirin and rice vinegar. This was heated for alittle bit. After the eggplant slices were done, we spread the miso mixture on top and sprinkled some sesame seeds to finish.

[js]
This was wonderful! The creamy sweetness of the eggplants really went to town with the miso dressing. The only drawback to this that I can think of is that we actually have to make the dressing instead of it magically appearing. ;)

This miso paste was also great on grilled portobello mushrooms and grilled zucchini.



Some more Japanese miso & eggplant action:
[No Recipes] Nasu Denagaku (Grilled Eggplant with Sweet Miso Sauce)
Apple Pie, Patis, & Pâté Grilled Eggplants, Japanese-style (Yakinasu)

[eatingclub] Japanese
Dashi, Three Types
Potatoes Simmered in Miso (Jaga-imo Miso-ni)
Simmered Saba Mackerel with Daikon Radish (Saba Oroshi-ni)
Miso Soup
Steelhead Trout and Enoki Mushrooms with Wasabi Cream Sauce
Grilled Brats à la Japadog
Warm Wakame Cucumber Salad
Grilled Eggplant with Sweet Miso

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Recipe
Grilled/Broiled Eggplant with Sweet Miso
from Mark Bittman's The Best Recipes in the World
Makes 4 servings

4 small or 2 large thin, long eggplants
peanut oil (or neutral oil)
1/4 cup dark ("red") miso
1 teaspoon sugar
1 tablespoon mirin
1 tablespoon rice vinegar
lightly toasted sesame seeds

Remove caps from eggplants and cut in half lengthwise. Brush eggplant slices well with oil. Grill/broil until browned on both sides, brushing with more oil if the eggplant looks dry.

When the eggplant is almost done, combine, miso, sygar, mirin and rice vinegar in a small bowl. Cook for about 1 minute in a small saucepan, stirring.

Spread miso mixture thinly over each eggplant half. Top with sesame seeds. Serve hot or room temperature.