Barbecued Eggplants

This one is japanese-style

Ingredients
6 long thin eggplants
3 tbsp miso
3 tbsp egg mayonnaise
Black sesame seeds

Method
Toast the black sesame seeds until they start to pop [in a dry frying pan on low heat]
Combine the mayonnaise and miso.

Cut the eggplants in two lengthwise.
Score in a cross-cross pattern on the cut side of the eggplants.
On a barbecue grill, grill the cut side until starting to brown.
Coat the browned cut side with the miso/mayo mixture.
Return to the grill - grill the skin side until just starting to burn.
Sprinkle back sesame seeds on the miso/mayo mixture.