Grilled Miso-Glazed Eggplant with Okinawan Sweet Potato Mash

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Tender grilled eggplant brushed with savory miso glaze paired with creamy Okinawan sweet potato mash for a colorful vegetarian plate. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs 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 280 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: 15 min Cook: 25 min Serves 4 Japanese cuisine 280 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
1 tbsp mirin
1 tbsp sake
1 tsp sugar
2 medium, peeled and cubed Okinawan sweet potatoes
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp black pepper
1 tbsp for garnish toasted sesame seeds
2 tbsp for garnish chopped scallions

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar until smooth and glossy.
Step 2: Brush the cut sides of 2 halved Japanese eggplants generously with the miso glaze. Place them cut side down on the grill and cook for 5 minutes until char marks appear, then flip and grill for another 4 minutes until tender and glaze caramelizes.
Step 3: Meanwhile, place 2 peeled and cubed Okinawan sweet potatoes in a pot of boiling salted water and cook for 15 minutes until fork-tender.
Step 4: Drain the sweet potatoes and mash with 2 tbsp unsalted butter, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
Step 5: Serve the grilled miso-glazed eggplants alongside a scoop of sweet potato mash, garnished with 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions for a vibrant finish.