Charcoal-Grilled Eggplant with Miso-Sesame Glaze
Tender, smoky eggplant slices grilled over charcoal and brushed with a savory miso-sesame glaze that balances umami and sweetness. This japanese-inspired grilling (vegetarian) ready in about 32 minutes pairs (about 1 pound) large eggplant, tablespoons white miso paste, tablespoon 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.
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
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.
Frequently asked questions
How long does Charcoal-Grilled Eggplant with Miso-Sesame Glaze take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charcoal-Grilled Eggplant with Miso-Sesame Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons white miso paste from drying out.
Can I substitute ingredients in Charcoal-Grilled Eggplant with Miso-Sesame Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Eggplant with Miso-Sesame Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charcoal-Grilled Eggplant with Miso-Sesame Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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