Charred Black Skinned Eggplant with Miso Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplants grilled until their skins blacken and the flesh softens, then brushed with a deep umami miso glaze for a savory treat. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, 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 3 Japanese cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or broiler to high heat. Cut 3 medium Japanese eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
  2. Step 2: Brush the cut sides of eggplants with 1 tbsp sesame oil and place flesh side down on the grill. Cook for 5 minutes until the skin blackens and the flesh softens.
  3. Step 3: In a small bowl, mix 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp sugar until smooth.
  4. Step 4: Flip the eggplants flesh side up and brush generously with the miso glaze. Grill for another 3 minutes until the glaze bubbles and caramelizes.
  5. Step 5: Remove from grill and sprinkle with 2 thinly sliced scallions before serving warm.

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Frequently asked questions

How long does Charred Black Skinned Eggplant with Miso Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 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 Charred Black Skinned Eggplant with Miso 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 medium japanese eggplants from drying out.

Can I substitute ingredients in Charred Black Skinned Eggplant with Miso 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 Charred Black Skinned Eggplant with Miso Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Charred Black Skinned Eggplant with Miso 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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