Grilled Miso Eggplant 🍆

Mix together the garlic, miso paste, soy sauce, mirin, sake, and oil for the sauce. Next, slice the eggplants in half, then score the flesh in a crosshatch pattern. Sprinkle a light layer of salt over the cross hatched flesh, then place eggplants flesh side down on a paper towel lined plate. Let it marinate for 1 hour and you'll see the eggplant has released a lot of water. Wipe dry and dust off extra salt, then place on the grill or into the oven at 425F. Let it roast for ~5-7 mins to get a slight char, then coat flesh with your sauce. Let it grill for a few more mins until you see the sauce bubbling. If using an oven, turn broiler on and place eggplants underneath, with the flesh and sauce facing up towards the flame. Let it cook until sauce is bubbling and caramelized, about 3-4 mins.