Grilled Miso-Glazed Eggplant Steaks with Sesame

By AislePrompt Editorial · ·

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 slices of eggplant brushed with a savory miso glaze, grilled until tender and caramelized, then finished with toasted sesame seeds for an umami-packed vegetarian dish. This Japanese-inspired grilling recipe (vegetarian), ready in about 22 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 140 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: 12 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp sesame oil until smooth and glossy.
  2. Step 2: Preheat a gas or charcoal grill to medium heat (about 375°F). Brush both sides of 2 large eggplants sliced into 3/4-inch thick rounds lightly with oil to prevent sticking.
  3. Step 3: Place the eggplant slices on the grill and cook for 4 minutes per side until tender and grill marks appear.
  4. Step 4: During the last 2 minutes of grilling, brush the miso glaze generously on each side of the eggplant. Allow the glaze to caramelize slightly but not burn.
  5. Step 5: Remove the eggplant steaks from the grill and sprinkle with 2 tsp toasted sesame seeds and 2 thinly sliced green onions before serving warm.

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