Prep your Eggplants. Cut them half and sprinkle with salt. Leave for 30 min to get the moisture out (and the bitterness). Dry off with a cloth. Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through. Combine the Miso Glaze ingredients and whisk to combine and remove lumps. Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil. Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown. Turnover and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant. Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft. If the glaze is not caramelized by that time, turnover and grill just for 30 seconds to 1 minute, just to caramelise the glaze. Remove from grill, garnish with shallots and sesame seeds and serve immediately. It goes well with anything. From salads to rice or quinoa or just as a side to any BBQ dish.
This dish can be cooked on the barbecue or on stove top, though I really encourage you to try it on the grill/ charcoals if you can because the smokey flavours along with caramelisation effect really make this something special.
Serving suggestion as in image - serve with roast potato or other veggies, sprouts, chutney and quinoa for a health kick.
Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection. Its high antioxidant levels of vitamin E, amino acids, saponin and lipofuscin gives it anti-aging properties.
Miso helps the body maintain nutritional balance. It is loaded with other nutrients along with its beneficial bacteria and enzymes. It aids in digestion too.