4 Japanese eggplants, sliced in half lengthwise
3 Tbsp. white miso
1 Tbsp. rice syrup or agave nectar
2 Tbsp. mirin (Japanese cooking wine)
2 Tbsp. water
1/4 cup orange juice
1/4 cup lime juice
1 Tbsp. finely chopped fresh ginger
Salt, pepper, sesame seeds, to taste
• Heat a medium saucepan to medium-high and add all the ingredients except the eggplant. Simmer for 5 to 7 minutes. Transfer the miso mixture to a bowl and let cool.
• Preheat a grill and season the eggplant with salt and pepper. Brush the eggplant on both sides with the miso mixture.
• Grill for 4 to 5 minutes on each side while basting with the miso mixture.
Makes 4 servings