Grilled Miso-Glazed Eggplant with Scallions and Sesame Seeds

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

Tender grilled eggplant brushed with a savory miso glaze, topped with fresh scallions and toasted sesame seeds for a smoky, umami-packed side. This japanese-inspired vegetarian ready in about 25 minutes pairs halved lengthwise 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 180 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 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 halved large eggplants with 2 tbsp grapeseed oil and season lightly with salt.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth.
  3. Step 3: Place the eggplant halves cut side down on the grill and cook for 5 minutes until grill marks form and flesh softens.
  4. Step 4: Flip the eggplants and brush the cut sides generously with the miso glaze. Grill for another 4-5 minutes until the glaze caramelizes and the eggplant is tender.
  5. Step 5: Remove from grill, sprinkle with 3 thinly sliced scallion stalks and 2 tsp toasted sesame seeds. Serve warm as a flavorful vegetable side.

Frequently asked questions

How long does Grilled Miso-Glazed Eggplant with Scallions and Sesame Seeds take to make?

Total time is about 25 minutes (10 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 Scallions and Sesame Seeds?

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 Scallions and Sesame Seeds?

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 Scallions and Sesame Seeds 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.

What goes well with Grilled Miso-Glazed Eggplant with Scallions and Sesame Seeds?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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