Grilled Miso-Marinated Eggplant with Sesame and Scallions
Tender grilled eggplant marinated in a savory miso glaze, topped with toasted sesame seeds and fresh scallions for a smoky umami-rich dish. This japanese-inspired vegetarian (vegetarian) ready in about 35 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 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.
Ingredients
- 2 medium (about 12 oz each) Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
- 2 stalks scallions (thinly sliced)
- 1 tsp grated ginger
Instructions
- Step 1: Slice 2 medium Japanese eggplants lengthwise into 1/2-inch thick halves. Score the flesh in a diamond pattern without cutting through the skin.
- Step 2: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, 1 tsp sugar, and 1 tsp grated ginger until smooth.
- Step 3: Brush the miso marinade generously on the cut sides of the eggplant halves. Let marinate at room temperature for 20 minutes.
- Step 4: Preheat grill or grill pan to medium-high heat. Brush 2 tbsp vegetable oil on the grill grates.
- Step 5: Place the eggplants cut side down and grill for 5-6 minutes until grill marks appear and the flesh softens. Flip and grill skin side for 3 minutes.
- Step 6: Remove from grill and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Miso-Marinated Eggplant with Sesame and Scallions take to make?
Total time is about 35 minutes (25 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-Marinated Eggplant with Sesame and Scallions?
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-Marinated Eggplant with Sesame and Scallions?
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-Marinated Eggplant with Sesame and Scallions 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-Marinated Eggplant with Sesame and Scallions 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.
