Grilled Miso-Glazed Eggplant with Sesame Scallion Dressing

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

Slices of eggplant brushed with a savory miso glaze, grilled until tender and smoky, then topped with a bright sesame scallion dressing. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes blends white miso paste, mirin, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth to create the glaze.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Lightly brush both sides of 2 medium eggplants sliced into 1/2-inch rounds with vegetable oil to prevent sticking.
  3. Step 3: Brush one side of the eggplant slices generously with the miso glaze. Place them glaze-side down on the grill and cook for 4 minutes until grill marks form and edges soften.
  4. Step 4: Flip the eggplant slices and brush the grill-side with miso glaze. Grill for an additional 4 minutes until tender and caramelized.
  5. Step 5: Meanwhile, whisk together 2 tbsp sesame oil, 1 tbsp rice vinegar, 3 thinly sliced scallions, and 1 tbsp toasted sesame seeds in a small bowl. Season with black pepper to taste.
  6. Step 6: Arrange grilled eggplant on a platter and drizzle with the sesame scallion dressing. Serve warm or at room temperature for a smoky, umami-packed appetizer or side.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Miso-Glazed Eggplant with Sesame Scallion Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Scallion Dressing 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 Scallion Dressing 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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