Grilled eggplant with miso

Total cooking time: 25 mins plus
Total servings: 4

3 - eggplants, cut into 2 cm round slices oil, for brushing

75 g - white miso (about 1/4 cup)

2 tablespoons - mirin

2 tablespoons - light soy sauce

2 tablespoons - sugar, sesame seeds, and grated daikon, to garnish

Dressing
60 ml - light soy sauce
1 tablespoon - white vinegar
1 teaspoon - sesame oil
1 tablespoon - mirin
1 teaspoon - sugar

Sprinkle eggplant slices with salt and leave in a colander (30 mins).
Rinse under running water and pat dried with paper towels.
Brush eggplant slices with oil and cook in a hot grill for about 7 - 8 mins on either side.

Place miso, mirin, soy sauce and sugar in a small bowl and mix together.

Reduce grill to low. Brush one side of eggplant with miso mixture and grill for about 2 mins, but be careful not to burn the mixture.

To make dressing, combine the soy sauce, vinegar, sesame oil, mirin and sugar in a small bowl. Place the finish eggplant on a dish, pour on dressing and garnish with sesame seeds and grated daikon.