Charcoal-Grilled Eggplant with Miso-Sesame Glaze

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, smoky eggplant slices grilled over charcoal and brushed with a savory miso-sesame glaze that balances umami and sweetness. This Japanese-inspired grilling recipe (vegetarian), ready in about 32 minutes, pairs large eggplant, white miso paste, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Japanese cuisine 110 cal/serving

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Ingredients

1 (about 1 pound) large eggplant
3 tablespoons white miso paste
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 tablespoon toasted sesame seeds
2 tablespoons chopped green onions

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Instructions

Step 1: Slice 1 large eggplant into 1/2-inch thick rounds and lightly salt both sides. Let sit for 15 minutes to draw out bitterness, then pat dry with paper towels.
Step 2: Preheat a charcoal grill to medium heat, approximately 375°F, allowing coals to develop a white ash coating for optimal smoky flavor.
Step 3: In a small bowl, whisk together 3 tablespoons white miso paste, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 teaspoon soy sauce until smooth.
Step 4: Brush both sides of the eggplant slices lightly with the miso-sesame glaze.
Step 5: Place eggplant slices directly on the grill grates and cook for 4-5 minutes per side, brushing with additional glaze halfway through, until tender and charred around the edges.
Step 6: Remove from grill and sprinkle with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped green onions before serving warm.