Miso-Glazed Grilled Eggplant Steaks
Thick slices of eggplant grilled and brushed with a savory-sweet miso glaze for a smoky umami-rich vegetarian main. This japanese-inspired grilling (vegetarian) ready in about 30 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 140 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
- 1, cut into 3/4-inch thick slices large eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp, for brushing vegetable oil
- 1 tbsp, for garnish toasted sesame seeds
- 2, thinly sliced for garnish green onions
Instructions
- Step 1: Preheat your grill to medium heat, about 375°F, and brush the grill grates with 2 tbsp vegetable oil to prevent sticking.
- Step 2: 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 3: Brush both sides of 1 large eggplant cut into 3/4-inch thick slices with vegetable oil, then place directly on the grill. Cook for 5 minutes per side, turning carefully with tongs until tender and grill marks appear.
- Step 4: During the last 2 minutes of grilling, generously brush the miso glaze onto each side of the eggplant slices and cook until the glaze is caramelized and slightly sticky.
- Step 5: Remove the eggplant from the grill and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving warm.
Frequently asked questions
How long does Miso-Glazed Grilled Eggplant Steaks take to make?
Total time is about 30 minutes (15 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 Miso-Glazed Grilled Eggplant Steaks?
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 Miso-Glazed Grilled Eggplant Steaks?
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 Miso-Glazed Grilled Eggplant Steaks 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 Miso-Glazed Grilled Eggplant Steaks 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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