Grilled Miso-Glazed Eggplant Steaks

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

Thick eggplant steaks brushed with a savory-sweet miso glaze, grilled until tender and caramelized. This japanese-inspired grilling (vegetarian) ready in about 37 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.

★ 4.2 (15 ratings) Prep: 25 min Cook: 12 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 2 large eggplants into 1-inch thick steaks lengthwise, then sprinkle both sides lightly with salt and let sit for 15 minutes to draw out moisture.
  2. Step 2: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp honey in a small bowl until smooth.
  3. Step 3: Rinse the eggplant slices under cold water and pat dry with paper towels.
  4. Step 4: Preheat grill to medium heat, about 350°F. Brush eggplant slices on both sides with the miso glaze generously.
  5. Step 5: Place the eggplant steaks on the grill and cook for 5 minutes per side, brushing with more glaze halfway through, until tender and caramelized edges form.
  6. Step 6: Remove from grill and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced scallions before serving warm.

Frequently asked questions

How long does Grilled Miso-Glazed Eggplant Steaks take to make?

Total time is about 37 minutes (25 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 Grilled Miso-Glazed Eggplant Steaks?

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 Grilled Miso-Glazed Eggplant Steaks?

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 Grilled Miso-Glazed Eggplant Steaks 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 Grilled Miso-Glazed Eggplant Steaks 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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