Miso Grilled Eggplant

Make marinade by mixing miso, onion, garlic, tomato, olive oil and dried basil. Peel and slice the eggplant into ¼ to ½ inch slices. Coat the eggplant slices with the marinade and let sit for 2 hours or more. Heat a stovetop grill. If the grill is not non-stick, spray some oil on the grill. Place marinated eggplant slices on the grill, grill two minutes per side. Remove eggplant to a serving plate.