Grilled Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 drafted and published.

Juicy eggplant slices brushed with a savory miso glaze, grilled to smoky perfection and topped with toasted sesame seeds and fresh scallions. This Japanese-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 25 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 rice, quinoa, or a quick salad. 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 150 cal/serving

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Ingredients

2 medium eggplants, sliced lengthwise 1/2-inch thick
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
2 tbsp toasted sesame seeds
2 scallions, thinly sliced
1 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil until smooth and glossy.
Step 2: Brush both sides of 2 medium eggplants sliced lengthwise 1/2-inch thick with 1 tbsp vegetable oil, then preheat a grill or grill pan to medium-high heat (about 400°F).
Step 3: Place the eggplant slices on the grill and cook for 4-5 minutes per side until tender and grill marks appear.
Step 4: During the last 2 minutes of grilling, brush the miso glaze generously on both sides of the eggplant. Continue grilling until the glaze is caramelized and slightly sticky.
Step 5: Remove eggplant from grill, sprinkle with 2 tbsp toasted sesame seeds and 2 thinly sliced scallions, and serve warm.