Grilled Miso-Glazed Eggplant with Sesame and Scallion

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

Tender grilled eggplant slices glazed with a savory miso sauce, topped with toasted sesame seeds and fresh scallions for a bold umami flavor. This japanese-inspired vegetarian (gluten free) ready in about 20 minutes pairs medium Japanese eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 10 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 2 medium Japanese eggplants lengthwise into 1/2-inch thick slices and brush both sides lightly with 1 tbsp sesame oil. Preheat grill to medium-high heat (around 400°F).
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth and slightly thickened.
  3. Step 3: Place eggplant slices on the grill and cook for 4 minutes on each side until tender and grill marks appear.
  4. Step 4: During the last 2 minutes of grilling, brush the miso glaze generously on the eggplant slices and continue grilling until the glaze bubbles and caramelizes slightly.
  5. Step 5: Remove eggplant from grill and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallion stalks before serving.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 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 Sesame and Scallion?

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 medium japanese eggplant from drying out.

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

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 Sesame and Scallion 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 Sesame and Scallion vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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