Ingredients
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2 medium eggplants
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2 tbsp vegetable oil
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1/4 cup white miso paste
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1 tbsp honey
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2 green onions, thinly sliced on an angle
Steps
1
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.
2
Place eggplant slices on grill and cook, covered, 6–8 min., until grill marks appear on bottoms.
3
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.
4
Transfer eggplant slices to a platter and brush with any remaining glaze. Garnish with the green onions.
