I made this as a side dish to go with... something. I no longer remember what. (This is what I get for not posting my recipe write-ups promptly.)

It was good, but not outstanding. I found the glazing while grilling to be a bit fiddly. I think I would have preferred something that I could have grilled without the glaze or vice versa. So, fine overall, but probably not something I'll do again.

Miso-Glazed Grilled Eggplant

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 6mm piece of fresh ginger, peeled and chopped
• 1-2 cloves garlic, chopped
• 1/4 c. white miso
• 1/2 tsp. Sriracha
• 2 Tbsp. rice vinegar
• 1 Tbsp. mirin
• 1-2 Tbsp. water
• 4 Asian eggplants, halved lengthwise
• salt and pepper, to taste
• canola or peanut oil
• 3 green onions, sliced

Directions

1. Prepare gas or charcoal grill for direct heat grilling over medium-high heat.
2. Combine ginger, garlic, miso, Sriracha, vinegar, mirin, and water and purée until smooth.
3. Sprinkle eggplant halves with salt and pepper and brush with oil.
4. Arrange eggplant pieces, cut-side-down, on the grill, cover, and cook until they being to soften and become slightly charred (6-8 minutes).
5. Flip and cook, covered, for another 3-4 minutes.
6. Brush with glaze, cover, and cook until eggplant is fully tender (3-4 minutes longer).
7. Transfer to platter, sprinkle with green onions, and serve.