Charcoal-Grilled Miso Glazed Eggplant Steaks

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

Thick eggplant slices brushed with a savory-sweet miso glaze, charred over charcoal for smoky depth. This Japanese-inspired grilling recipe (vegetarian), ready in about 25 minutes, pairs large eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 10 min Cook: 15 min Serves 4 Japanese cuisine 150 cal/serving

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Ingredients

2, cut into 3/4-inch thick slices large eggplants
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 tablespoons, for brushing vegetable oil
1 teaspoon, for garnish toasted sesame seeds
2 tablespoons, for garnish thinly sliced green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon brown sugar until smooth and sugar dissolves.
Step 2: Preheat a charcoal grill to medium heat, about 375°F, allowing coals to develop a light ash coating for smoky flavor.
Step 3: Brush both sides of 2 large eggplants cut into 3/4-inch thick slices with 2 tablespoons vegetable oil to prevent sticking.
Step 4: Place eggplant slices directly on the grill grates and cook for 4-5 minutes per side until tender and grill-marked.
Step 5: During the last 2 minutes of grilling, brush the miso glaze generously on each side of the eggplant slices and close the grill lid to allow glaze to caramelize without burning.
Step 6: Remove eggplant steaks from grill and transfer to a serving platter.
Step 7: Garnish with 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions before serving warm.