GRILLED EGGPLANT WITH MISO GLAZE
Grilled Eggplant with Miso Glaze is a simple yet flavour-packed dish that brings out the best in this versatile vegetable. The eggplant develops a soft, smoky texture when grilled, while the miso glaze adds depth with its salty-sweet umami richness. A touch of sesame oil enhances the nutty aroma and soy sauce provides a well-balanced savoury finish. Garnishing of toasted sesame seeds and chopped spring onions increases the flavour. This dish makes an excellent appetiser or side dish and pairs beautifully with rice, noodles or a fresh salad. Ideal for those following a plant-based diet, it’s naturally vegetarian, dairy-free and can easily be adapted for gluten-free diets. Whether enjoyed on its own or as part of a larger Japanese-inspired meal, this grilled eggplant is a must-try for lovers of bold, rich flavours.
RECIPE CATEGORY
Appetiser, Side
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Grill, Marinate
OCCASION/HOLIDAY
Summer, Family Dinner, Party, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Healthy, Quick and Easy, Gluten-Free (if using tamari instead of soy sauce)
DISH TYPE
Side, Condiment / Spread
INGREDIENTS
- 50g eggplant sliced into rounds
- ½ tsp miso paste (white or red miso)
- ½ tsp sesame oil
- 1 tsp soy sauce (or tamari for a gluten-free option)
- ½ tsp rice vinegar (optional for added brightness)
- ¼ tsp honey or maple syrup (optional, for a touch of sweetness)
- Toasted sesame seeds and chopped spring onions for garnish
FULL NUTRITIONAL INFORMATION
- Calories: 50
- Protein: 2g
- Carbohydrates: 5g
- Fibre: 2g
- Fat: 3g
- Sodium: 200mg
PREPARATION
- Prepare the miso glaze: In a small bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar and honey (if using) until smooth.
- Slice the eggplant: Cut the eggplant into ½ cm thick rounds and lightly brush both sides with the glaze.
- Preheat the grill: Set a grill pan or outdoor grill to a medium-high flame. Lightly oil the surface to prevent sticking.
- Grill the eggplant: Place the slices on the grill and cook for 3-4 minutes per side, brushing with additional glaze as needed. The eggplant should be tender with slight charring.
- Garnish and serve: Transfer to a plate and sprinkle with toasted sesame seeds and chopped spring onions before serving.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
- Choose firm eggplants: Avoid overripe eggplants, as they can become too mushy when grilled.
- Don’t skip the marination: Allowing the eggplant to sit in the glaze for a few minutes enhances the flavour.
- Use a hot grill: This prevents sticking and creates a nice charred effect.
- For extra smokiness: Grill over an open flame or use a cast-iron pan for better caramelisation.
VARIATIONS
- Make it gluten-free: Use tamari instead of soy sauce.
- Boost the umami: Add a small amount of grated ginger or garlic to the glaze.
- Increase sweetness: Use a touch more honey or maple syrup for a sweeter balance.
- Add protein: Serve with tofu, tempeh or a side of quinoa for a more filling dish.
- Spicy kick: Sprinkle chilli flakes or add a dash of sriracha for some heat.
PREPPING AND STORAGE
- Refrigeration: Store grilled eggplant in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven before serving.
- Freezing: Not recommended, as eggplant loses its texture when thawed.
- Make-ahead tip: Prepare the miso glaze in advance and store it in the fridge for up to a week for quick use.