By MARK BITTMAN

Time: 30 minutes, plus optional time for salting

2 medium or 1 large eggplant (11/2 to 2 pounds), cut into 1/2-inch slices
3 tablespoons neutral oil, like grapeseed or corn, or more as needed
1 tablespoon sesame oil
Salt and black pepper
1/2 cup miso
1/4 cup honey
1/4 cup hot water.

1. If time allows, sprinkle the eggplant liberally with salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame.

2. Combine the neutral and sesame oils and brush the eggplant on both sides with the oil mixture. Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil. Grill until browned on both sides, about 10 minutes total, turning once or twice and brushing with more oil if it looks dry.

3. When the eggplant is almost done, whisk together the miso, honey and hot water and generously brush the eggplant with this mixture. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining miso sauce.

Yield: 4 servings.