Use long Asian eggplant for this dish. They are much easier to work with (and they’re prettier, too). You can serve this warm or cold as a first course or side.
4 Asian eggplants
1 tablespoon vegetable oil
2 tablespoons light miso
1 tablespoon soy sauce
2 teaspoons rice vinegar
½ teaspoon sugar
Freshly ground pepper to taste
Cut eggplant in half lengthways and score cut side. Brush with oil. Place eggplant flesh-side down on grill over high heat and grill until softened slightly – about 3 minutes.
Remove from grill.
Combine miso, soy, vinegar, sugar and pepper together and brush over flesh side.
Return to grill when needed and grill skin-side down for about 5 minutes or until eggplant is soft.