Grilled Miso-Glazed Eggplant Steaks with Sesame and Scallions

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 charred on the grill and brushed with a savory miso glaze, finished with toasted sesame seeds and fresh scallions. This Japanese-inspired grilling recipe (vegetarian), ready in about 25 minutes, pairs large eggplant, 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 (about 1 lb each) large eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp toasted sesame oil
2 tsp sesame seeds, toasted
3 scallions, thinly sliced
2 tbsp olive oil
1 tsp salt

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Instructions

Step 1: Slice 2 large eggplants into 3/4-inch thick steaks. Brush both sides with 2 tbsp olive oil and sprinkle with 1 tsp salt.
Step 2: Preheat grill to medium-high heat, about 400°F. Grill eggplant slices directly on grates for 5-7 minutes per side until tender and grill marks appear.
Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp toasted sesame oil in a small bowl until smooth.
Step 4: During the last 2 minutes of grilling, brush both sides of the eggplant steaks generously with the miso glaze, allowing it to caramelize slightly.
Step 5: Remove eggplant from grill and transfer to a platter. Sprinkle with 2 tsp toasted sesame seeds and 3 thinly sliced scallions before serving warm.