By Alice Hart
These eggplants are a light and summery dinner option when you’d rather not spend much time in the kitchen. Make sure they are cooked to buttery tenderness before covering with the miso mixture. If you love the taste of sesame, include a few drops of sesame oil in the miso topping.
Combine the miso, sugar, mirin and rice wine vinegar, stirring until smooth.
Cut the eggplants into 3cm (1¼in) thick slices and brush with peanut oil on both sides. Preheat the grill (broiler) to medium and arrange the eggplant slices on a baking sheet in a single layer. Cook, positioned away from the grill, for 2 minutes on one side, then turn and cook for another couple of minutes unt