Miso Glazed Grilled Eggplant

This savory Grilled Miso Glazed Eggplant transforms humble eggplant into a caramelized, umami-rich dish that even vegetable skeptics will devour. The miso glaze creates a perfect balance of sweet and salty flavors that intensify beautifully when charred on the grill.

I discovered this recipe during a summer when our garden produced more eggplants than I knew what to do with. After experimenting with different preparations, this miso-glazed version became such a hit that my family now requests it even when eggplant isn't in season.

• Large eggplant choose firm eggplants with smooth, shiny skin for the best texture and flavor
• White or yellow miso paste provides the essential umami foundation without overpowering bitterness that darker miso might bring
• Low sodium soy sauce adds depth and saltiness while allowing you to control the overall salt level
• Honey or maple syrup creates caramelization and balances the salty miso
• Sesame oil contributes a nutty aroma that enhances the Asian flavor profile
• Fresh ginger adds bright zingy notes that cut through the richness of the glaze
• Green onions provide a fresh, mild onion flavor and vibrant color contrast
• Toasted sesame seeds add delightful crunch and visual appeal to the finished dish

How To Make Grilled Miso Glazed Eggplant

Slice the eggplant

Cut your eggplant into rounds approximately half an inch thick. This thickness ensures the eggplant will cook through without burning while still maintaining a meaty texture. Uniformity in slicing helps everything cook at the same rate.

Prepare the miso glaze

Whisk together the miso paste, soy sauce, honey or maple syrup, sesame oil, and grated ginger until completely smooth. Take your time here to ensure there are no lumps of miso remaining. The glaze should have a pourable but not watery consistency.

Marinate the eggplant

Place the eggplant slices in a shallow dish and pour the miso glaze over them, making sure each slice is thoroughly coated. Allow the eggplant to marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. This allows the flavors to penetrate the eggplant.

Preheat and prepare the grill

Heat your grill to medium high heat around 375400°F. Clean and oil the grates thoroughly to prevent sticking. Eggplant can easily stick to grill grates, so this step is crucial for success.

Grill the eggplant

Place the marinated eggplant slices on the preheated grill and cook for about 45 minutes per side. You will know they are ready to flip when they release easily from the grill and have beautiful char marks. The eggplant should become tender throughout but not mushy.

Garnish and serve

Transfer the grilled eggplant to a serving platter and sprinkle with thinly sliced green onions and toasted sesame seeds. The heat of the eggplant will slightly wilt the green onions, releasing their aroma.

Miso is the secret weapon in this recipe. The first time I served this at a family gathering, my brother who typically avoids vegetables took seconds and then asked for the recipe. I find that white miso works best as it has a more delicate flavor that doesnt overwhelm the eggplant, but still transforms it into something extraordinary.

Salting Eggplant Debate

Many traditional eggplant recipes call for salting the slices before cooking to draw out moisture and reduce bitterness. However, modern cultivated eggplants have been bred to eliminate much of that bitterness. I find that with this recipe, the salting step is unnecessary and only adds time. The miso glaze itself contains enough salt to season the eggplant perfectly, and the quick cooking on high heat prevents the eggplant from becoming soggy. If youre using particularly large or mature eggplants, you might still benefit from a quick salt, but for most garden or store bought varieties, you can skip this step with confidence.

Serving Suggestions

This grilled eggplant shines as part of an Asian inspired meal. I often serve it alongside steamed rice and a simple protein like grilled salmon or tofu. For a complete vegetarian meal, pair it with other grilled vegetables and a cooling cucumber salad. The leftovers also make an incredible sandwich filling the next day. Simply warm the eggplant slightly and serve on crusty bread with some thinly sliced cucumbers and a smear of mayo. The miso glazed eggplant also works beautifully as part of a grain bowl, chopped into smaller pieces and arranged with quinoa, edamame, and avocado.

Storage Tips

While this dish is best enjoyed fresh off the grill, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or in a 350°F oven for about 10 minutes. Avoid microwaving as it can make the eggplant rubbery. The glaze itself can be made up to a week ahead and stored separately in the refrigerator, which makes this recipe even more convenient for meal prep or entertaining.

Recipe FAQs

→ Can I make this miso glazed eggplant in the oven instead?

Yes! Preheat your oven to 425°F (220°C) and place the marinated eggplant slices on a parchment-lined baking sheet. Roast for about 20-25 minutes, flipping halfway through, until the eggplant is tender and caramelized.

→ What's the best type of eggplant to use for this dish?

Globe eggplants (the large, dark purple variety) work best for this preparation as they yield nice round slices that hold up well on the grill. Japanese or Chinese eggplants can also work if sliced diagonally to create larger surfaces.

→ Is there a substitute for miso paste?

While miso provides a unique umami flavor, you could substitute with 2 tablespoons of tahini mixed with 1 tablespoon of soy sauce and a pinch of sugar. The flavor profile will be different but still delicious.

→ Do I need to salt the eggplant before grilling?

Modern eggplant varieties are typically less bitter than they once were, so pre-salting isn't always necessary. However, if you're concerned about bitterness, you can salt the slices and let them sit for 30 minutes, then rinse and pat dry before marinating.

→ What can I serve with miso glazed eggplant?

This dish pairs beautifully with steamed rice, quinoa, or other grains. It also complements grilled fish, chicken, or tofu. For a complete meal, serve alongside a simple cucumber salad or miso soup.

→ How long can I marinate the eggplant?

While 30 minutes is the minimum, you can marinate the eggplant for up to 2 hours for more flavor. Avoid marinating longer as eggplant is quite porous and may become too salty or break down too much.