> 2 medium eggplants
> 2 tbsp vegetable oil
> 1/4 cup white miso paste
> 1 tbsp honey
> 2 green onions, thinly sliced on an angle
Set grill to medium heat. Slice the eggplants lengthwise into ½-inch planks. Brush both sides of each slice with the oil. Season with salt and pepper.
Place eggplant slices on grill and cook, covered, 6–8 min., until grill marks appear on bottoms.
Meanwhile, in a small bowl, whisk together the miso, honey, and 2 tbsp water until smooth. Flip eggplant slices and brush tops with some miso glaze. Cover and grill another 4–5 min., until tender.
Transfer eggplant slices to a platter and brush with any remaining glaze. Garnish with the green onions.