Grilled Eggplant with Miso Dressing

Yakinasu no Miso doreshingu gake

Difficulty

Ingredients (Serves 2): 2 eggplants
1 tbsp sesame oil
Miso dressing:
1 tbsp sushi vinegar
1 tbsp mayonnaise
1 tbsp miso
2 tsp sugar
1 tbsp water
1 bunch cilantro, for garnish

Directions

1. Remove the stems from the eggplants and slice diagonally. Make a "grid" of shallow cuts into the skin on the pieces from each end of each eggplant.
2. Stir-fry the eggplant until browned in spots on both sides, then add the sesame oil and continue to gently stir-fry, then transfer to serving plates.
3. In a bowl, mix together the sushi vinegar, mayonnaise, miso, sugar, and water to make the dressing, then drizzle it over the eggplant.
4. Top with torn cilantro leaves and serve.