This is my take on a Japanese dish, nasu dengaku with an Indonesian twist in the form of ketjap manis. I love slow roasted aubergine on the BBQ and it is a vegetable that takes on Asian flavours well. This has a mix of smokiness from the charcoal, saltiness from the miso and sweetness from the ketjap manis. I tried many variations on this recipe using a mixture of soy and sugar with miso but the ketjap manis seemed to work the best especially on the BBQ. 

2 aubergines sliced in half and flesh scored
50g red miso paste
50ml ketjap manis
1 clove garlic grated
1 red chilli thinly sliced
2 scallions finely chopped to garnish
5ml sesame oil to garnish

In a bowl mix together the miso, ketjap manis, garlic and chilli
Pierce the aubergine all over with a knife and then slice in half, make diagonal slits in the flesh to allow the marinade to penetrate
Baste the aubergine flesh in the miso mix and allow to marinate for 30 minutes
Set your BBQ up for direct cooking at 150c, add some pecan or oak chips to the coals and wait until the initial thick white smoke has died down
Place the aubergine on the BBQ skin side down and cook for 45 minutes until it starts to soften, if your aubergine is larger then it may need a little longer
Take off the grill and drizzle with the sesame oil