2 eggplants, halved
¼ cup cooking oil
1 cup Barker's Professional Miso & Honey Marinade
2 tsp white sesame seeds
Place an oven rack 9 cm above a gas element or on a barbeque.
Score the flesh of the eggplants in a cross-hatch pattern and coat in vegetable oil.
Grill flesh side down for 5 minutes. Turn and continue to cook until almost tender, approximately 3 minutes.
Remove from the heat, coat in the Barker’s Professional Miso & Honey Marinade and grill until the sauce has caramelised, approximately 3 to 5 minutes.
Garnish with toasted sesame seeds.