Grilled Miso-Glazed Eggplant with Scallion and Ginger Drizzle

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

Sliced eggplant grilled and brushed with a savory miso glaze, garnished with a fresh scallion and ginger drizzle for an umami-packed vegetarian dish. This japanese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs white miso paste, mirin, soy sauce 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 150 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, and 1 tsp honey until smooth to create the miso glaze.
  2. Step 2: Brush both sides of 1 large sliced eggplant rounds with 2 tbsp vegetable oil. Preheat grill or grill pan to medium-high heat (about 400°F).
  3. Step 3: Grill eggplant slices for 4-5 minutes per side until tender and grill marks appear, brushing each side with the miso glaze twice during cooking.
  4. Step 4: Meanwhile, in a small bowl, combine 1 tbsp grated fresh ginger, 4 thinly sliced scallions, 1 tbsp sesame oil, and 1 tsp rice vinegar to make a fresh drizzle.
  5. Step 5: Arrange the grilled eggplant on a serving platter and spoon the scallion-ginger drizzle over the top before serving.

Frequently asked questions

How long does Grilled Miso-Glazed Eggplant with Scallion and Ginger Drizzle take to make?

Total time is about 30 minutes (15 min prep + 15 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 with Scallion and Ginger Drizzle?

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 white miso paste from drying out.

Can I substitute ingredients in Grilled Miso-Glazed Eggplant with Scallion and Ginger Drizzle?

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 with Scallion and Ginger Drizzle 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 with Scallion and Ginger Drizzle 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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