2 Japanese eggplants (1 pound), sliced on the bias 3/4 inch thick
Vegetable oil, for brushing
Light a grill. In a small bowl, whisk the miso with the water, honey and sesame oil.
Arrange the eggplant on a platter and brush with oil. Grill over high heat, turning once, until lightly charred and tender, about 6 minutes. Brush the eggplant with the miso glaze and grill, turning once, until glazed, about 2 minutes longer. Transfer to a platter and serve warm or at room temperature.