Serves: 3
Total Calories: 48

6 eggplant, Asian (about 4 ounces each)
1/3 cup white miso
1 tablespoon sake
1 tablespoon rice cooking wine, mirin (sweet rice wine) or cream sherry
1 tablespoon sugar
1 tablespoon mayonnaise
1 tablespoon sesame seeds, Asain (dark), for brushing
1 teaspoon sesame seeds, black or toasted regular sesame seeds

1. Preheat the grill to high.

2. Cut the eggplants in half lengthwise. Using a sharp knife, make shallow crisscrosses on the flesh and skin sides of each half eggplant. The cuts should be 1/8 inch deep and 1/8 inch apart.

3. Combine the miso, sake, mirin, sugar, and mayonnaise in a bowl and whisk until smooth.

4. Brush the eggplants on both sides with sesame oil. Arrange the eggplants, flesh side down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Turn the eggplants with tongs and spread a generous spoonful of miso sauce over the flesh side of each. Continue grilling until the undersides are nicely browned and the flesh is soft, 6 to 8 minutes more. To test for doneness, gently squeeze the sides of the eggplant they should be softly yielding. Sprinkle the sesame seeds on top and serve immediately.

Serves 6 as a side dish, 3 as a light entrée

Nutritional Facts:

Serves: 3
Total Calories: 48
Calories from Fat: 33

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
Fire-Roasted Breadfruit
Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
Greek Garlic and Lemon Roasted Potatoes
Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
Grilled Fennel
Grilled Green Onions Romesco / Calcots
Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
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Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
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Marinated Grilled Peppers With Olives and Anchovies
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Peruvian Potato Mixed Grill
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