I’m sorry you found it salty, Susan. Did you rinse off all of the salt before cooking? Also, when you roasted it in the oven instead of grilling, admittedly, you cooked it for a longer period of time. What happened by doing that was that you concentrated the flavors – i.e. the salt.
I’m glad you were able to balance the flavors with honey. If you make it in the oven again, I would suggest cutting the amount of miso paste in half. You may also want to increase the brown sugar if you like it sweeter. Taste the mixture before brushing it on and adjust it to your palate.

Hello, Phyllis, the eggplants are NOT sliced into thin strips – they are halved as the recipe states. I didn’t bother to peel them for the recipe, that’s why it isn’t mentioned. The choice is yours whether or not you want to peel the eggplants 🙂
As long as you wipe away the moisture from salting them, the sauce will stick. The trick is to brush it on at the END of grilling time, as stated in the post. If you do it when you first put it on the grill, it may become watery.

There are quite a few changes from the original recipe. If you have a grill pan, you could try that. Otherwise, I would recommend using parchment paper or spraying the foil with cooking spray or oil so the eggplant doesn’t stick. If the sauce was too thick for you, you can thin it out with a tablespoon of water, which will also dilute the flavor.

Any Asian grocery store. I’ve also found it at Whole Foods.

Thanks so much, Scott! 🙂

I tried this dish and it was amazing.