Description
Grilled Miso Glazed Eggplant is an Asian-inspired side dish featuring thick eggplant rounds marinated in a rich umami glaze of miso, soy sauce, honey, sesame oil, and fresh ginger. Grilled until tender with beautiful char marks, it’s topped with green onions and toasted sesame seeds for a perfect balance of savory, sweet, and smoky flavors.
Ingredients
- 1 large eggplant, sliced into 1.3 cm rounds
- 3 tablespoons white or yellow miso paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 green onions, thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Cut the eggplant into uniform 1.3 cm thick rounds for even cooking.
- In a medium bowl, whisk together miso paste, soy sauce, honey or maple syrup, sesame oil, and grated ginger until thoroughly combined and smooth.
- Arrange the eggplant slices in a shallow dish and pour the miso glaze over them, ensuring all pieces are coated. Allow to marinate for at least 30 minutes to absorb flavors.
- Heat your grill to medium-high heat (approximately 200°C).
- Place the marinated eggplant slices on the preheated grill and cook for 4-5 minutes per side until tender with distinct grill marks.
- Transfer the grilled eggplant to a serving platter, sprinkle with sliced green onions and toasted sesame seeds before serving warm.
Notes
- Choose eggplants with smooth, shiny skin and minimal blemishes.
- Modern eggplants are typically less bitter, so pre-salting is often unnecessary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.
- The glaze can be made up to a week ahead and stored separately.
- Pat the eggplant dry after marinating to prevent flare-ups and encourage browning.
- Save some glaze to brush on during the last minute of grilling for extra flavor.
- Use a grill basket if you prefer cutting the eggplant into smaller pieces.
- If you don’t have a grill, you can roast the eggplant in the oven at 425°F (220°C) for 20-25 minutes, flipping halfway.
- If miso paste is unavailable, a substitute can be made with 2 tablespoons of tahini mixed with 1 tablespoon of soy sauce and a pinch of sugar.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dishes
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 112.5
- Sugar: N/A
- Sodium: N/A
- Fat: 5.2 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15.6 g
- Fiber: N/A
- Protein: 3.8 g
- Cholesterol: N/A
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