In a bowl, mix together soy sauce, dry sherry, sesame oil, minced garlic, rice vinegar, and grated ginger. Give it a good whisk. This combination holds the key to that delicious bite of flavor. Taste it. It should have a nice balance between savory, sweet, and a slight tang.

Now grab those Japanese eggplants. Cut them in half lengthwise. You should see their smooth, glossy skin. Don’t rush through this; nice even halves ensure they cook evenly on the grill. Lay them cut-side up.

Drizzle the marinade generously over the cut sides of the eggplants. Use a brush if you have one. Make sure they’re well-coated. Then sprinkle with salt and freshly cracked black pepper. This adds another layer of flavor. Let them soak in the marinade for about 30 minutes.

While the eggplants are soaking, fire up the grill. Aim for medium-high heat. You want it hot enough to give those eggplants beautiful grill marks, but not so hot that they burn.

Place the marinated eggplants cut-side down on the grill. Close the lid. Grill for about 4-5 minutes without moving them. You want those marks to form. After that, flip them over carefully. Grill the other side for an additional 3-4 minutes. You’ll know they’re done when they’re tender and a little charred.

Once cooked, take them off the heat. Sprinkle them with the toasted sesame seeds. They add a delightful crunch and nuttiness. Serve immediately.