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Grilled Miso-Glazed Eggplant

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  1. 2 tablespoons red or white miso
  2. 1 tablespoon water
  3. 1 tablespoon honey
  4. 1 teaspoon toasted sesame oil
  5. 2 Japanese eggplants (1 pound), sliced on the bias 3/4 inch thick
  6. Vegetable oil, for brushing
  1. Light a grill. In a small bowl, whisk the miso with the water, honey and sesame oil.
  2. 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.
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