Charred Smoked Eggplant with Miso and Scallions
Smoky eggplant charred over wood smoke, glazed with savory miso and topped with fresh scallions for a deeply flavorful vegetarian dish. This japanese-inspired vegetarian (vegetarian) ready in about 80 minutes pairs large eggplants, miso paste (white or yellow), mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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
- 2 large eggplants
- 3 tbsp miso paste (white or yellow)
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 3, thinly sliced scallions
- 1 tbsp toasted sesame seeds
- 2 cups charcoal or hardwood chips
Instructions
- Step 1: Preheat a smoker or grill to 275°F with 2 cups charcoal or hardwood chips for smoke. Slice 2 large eggplants in half lengthwise and score the flesh in a diamond pattern about 1/2 inch deep.
- Step 2: Place the eggplant halves flesh side up on the grill or smoker rack and smoke for 45-60 minutes until the flesh is tender and has absorbed smoky aroma.
- Step 3: While eggplants cook, whisk together 3 tbsp miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sesame oil until smooth and glossy.
- Step 4: Remove eggplants from heat and brush the miso glaze evenly over the flesh. Return to heat for 5 minutes to warm the glaze and slightly caramelize.
- Step 5: Transfer eggplants to a serving platter and sprinkle with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve warm as a smoky vegetarian main or side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Smoked Eggplant with Miso and Scallions take to make?
Total time is about 80 minutes (10 min prep + 70 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 Smoked Eggplant with Miso and Scallions?
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 large eggplants from drying out.
Can I substitute ingredients in Charred Smoked Eggplant with Miso and Scallions?
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 Smoked Eggplant with Miso and Scallions 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 Charred Smoked Eggplant with Miso and Scallions 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.
