Grilled Miso-Glazed Eggplant with Scallions and Sesame

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 eggplant slices brushed with a savory-sweet miso glaze, grilled until caramelized and topped with fresh scallions and toasted sesame seeds. This Japanese-inspired grilling recipe (vegetarian), ready in about 22 minutes, pairs 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.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 150 cal/serving

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Ingredients

2 medium eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp sesame oil
3 stalks scallions, thinly sliced
1 tbsp toasted sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: Slice 2 medium eggplants lengthwise into 1/2-inch thick slabs. Brush both sides with 2 tbsp vegetable oil to prevent sticking.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp sesame oil until smooth and glossy.
Step 3: Preheat grill to medium heat (about 375°F). Place eggplant slices on the grill and cook for 4 minutes until grill marks appear.
Step 4: Flip the eggplant and brush the grilled side generously with the miso glaze. Grill for another 3-4 minutes until tender and caramelized.
Step 5: Remove eggplant from grill and brush the other side with remaining miso glaze. Garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.