Miso-glazed Eggplant

Miso-based marinades are fantastic on fish.  That was the original purpose for this marinade, but I had plenty leftover so I decided to use it for these japaenese eggplants.  The marinade can also be used as a base for sauces or dressings.  It will keep in the fridge for up to a month and or may be freezed so feel free to make this in large quantities.  I wish I had made more!

Miso Marinade

Ingredients

2 cups miso paste

1 cup mirin

1/2 cup honey

Directions

1. Combine the ingredients in a glass bowl over a saucepan of simmering water. Cook for 1 hour, stirring occasionally. 

2. Remove from heat and allow to cool.  Use as marinade.

Miso-glazed Eggplant

Ingredients

4 japanese eggplants, halved lengthwise

1/2 cup Miso Marinade (see above)

Directions

1. Brush eggplants with half of the marinade and allow to infuse for 30 minutes. 

2. Prepare grill for high heat cooking.  Place eggplants flesh side down and cook for 2 minutes until marinade has caramelized.  Turn over and cook for another 3 minutes until soft.

3. Remove and brush with a little more marinade.