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Grilled Eggplant and Tomatoes with Ginger-Miso Dressing

A clean, well-oiled grate makes grilling tomatoes a cinch.
From: bonappetit.com SERVES 4

1-inch piece ginger, peeled, sliced
1/4 cup white miso (fermented soybean paste)
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
3 tablespoons vegetable oil, divided
1 eggplant (about 1 lb.), cut into 1-inch wedges
4 firm ripe plum tomatoes, halved lengthwise
Kosher salt, freshly ground pepper

Blend ginger, miso, vinegar, sesame seeds, 1 Tbsp. oil, and 1/4 cup water in a blender, adding water by teaspoonfuls if mixture is too thick, until creamy. Set ginger-miso dressing aside.

Prepare grill for medium-high heat. Rub eggplant and tomatoes with remaining 2 Tbsp. oil and season with salt and pepper. Grill vegetables until charred and tender, 4–6 minutes per side. Serve vegetables with ginger-miso dressing.