In the Philippines, we would grill our small, slender, local eggplants on a parilla [small grill] over a fire on top of the stove. Here we use an innovative sauce—ripe papaya mixed with miso—to serve with the grilled eggplant.
One small ripe papaya (1 to 1 ½pounds), peeled, seeded, and cut into pieces
For the sauce, place all the ingredients in a blender or food processor and blend until smooth. If the sauce is too thick, add water as needed.
For the eggplant, preheat the broiler. Place the eggplants on a broiler pan and broil 6 inches from the heat source, turning once with tongs, until blackened on all sides, 6 to 8 minutes, depending on the size of the eg