4 large eggplants
2 (1 to 2 pound) turkeys
1 cup rough cooked ham
1 1/2 cups sunflower seeds
3 tablespoons olive oil
1 tablespoon chopped onion
1 teaspoon salt
1 pinch garlic powder
white sugar
Place turkeys in a large shallow dish. Brush with olive oil. Add turkey, then stir in sunflower seeds. Mix with garlic powder, 1 tablespoon olive oil, onion, salt, and garlic powder; toss very well. Place turkeys in a large roasting pan. Roasting uncovered turkeys in the roasting pan until sufficiently tender, about 60 minutes for two birds.
Preheat grill for high heat.
Place turkeys on grill rack. Ladle with olive oil and mirin and turn over about 1/2 inch thick. Let stand about 15 minutes and sprinkle with white sugar, if desired. Roast 20 minutes or until wrinkles form.