Instructions: Prepare grill. Spray or rub grill with oil. Cut eggplants lengthwise and score each on cut side a few times with a sharp knife. Combine all miso-ginger paste ingredients in a bowl. Coat eggplant with paste and let marinate for up to 2 hours at room temperature.

Grill eggplants over medium-high heat for 4 to 5 minutes per side until nicely marked by the grill and tender when pierced with a skewer. Serve immediately.

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