If you’re looking for a veggie dish that’s full of deep, umami flavor and comes together faster than you can preheat the oven—this grilled eggplant with miso glaze is calling your name. It’s smoky, savory, slightly sweet, and totally weeknight-friendly. Whether you’re firing up the grill for a casual dinner or adding a fun twist to your usual veggie spread, trust me—this one’s going to be a favorite.
Why You’ll Love This Recipe
I first made this one summer evening when we had friends over for a backyard BBQ, and let me tell you—it disappeared fast. The miso glaze adds this rich, restaurant-quality flavor that makes it feel totally fancy, but it’s secretly super easy to pull off.
- Bold, umami-packed flavor thanks to the miso glaze
- Quick to prep and grill—even on a busy night
- Totally plant-based but loved by everyone
- Perfect side dish or light main
- Super versatile—works on the grill or stovetop
Ingredients Breakdown
Essentials
- 2 medium eggplants (Japanese or globe), sliced into 1/2-inch rounds
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil (like avocado or grapeseed) for brushing the grill
Pro Tips
- If your miso paste is thick, whisk it with a splash of warm water to thin it out for a smoother glaze.
- Want a punch of heat? Add a pinch of chili flakes or a dash of sriracha to the glaze.
- Japanese eggplants are sweeter and more tender, but globe eggplants work great too—just salt and drain them beforehand for less bitterness.
Step-by-Step Instructions
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium heat and brush lightly with oil.
- In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.
- Brush both sides of the eggplant slices with oil to prevent sticking.
- Place the eggplant slices on the hot grill and cook for 3–4 minutes per side, or until tender with nice grill marks.
- During the last minute of grilling, brush the tops of the eggplant slices with the miso glaze. Let it bubble and caramelize slightly.
- Remove from grill, brush with another light layer of glaze, and serve warm. Garnish with sesame seeds or chopped scallions if desired.
Chef’s Tips and Tricks
- Salt globe eggplant slices and let them sit for 20 minutes before grilling to remove bitterness.
- Use a silicone brush for easier glaze application—it sticks beautifully to grilled veggies.
- Don’t glaze too early—sugary sauces can burn quickly on high heat!
- Want that restaurant-style softness? Cover the grill for a minute or two to trap heat and steam the eggplant slightly.
Recipe Variations and Serving Suggestions
- Top with crushed peanuts and fresh cilantro for an Asian-fusion twist.
- Serve over steamed rice or noodles for a complete meatless meal.
- Add grilled tofu or mushrooms for a protein boost.
- Spoon a bit of yogurt or tahini sauce on top for contrast.
- Use the glaze on zucchini, sweet potatoes, or portobello mushrooms.
FAQs
Can I make this without a grill?
Absolutely! A grill pan or even a broiler works well—just keep an eye out so the glaze doesn’t burn.
Can I make this ahead of time?
You can prep the glaze and slice the eggplant ahead, but grill it fresh for best texture and flavor.
Is this recipe gluten-free?
Yes—just use tamari instead of regular soy sauce for a gluten-free version.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil
Instructions:
- Preheat grill to medium-high. Oil grill grates lightly.
- Whisk together miso paste, maple syrup, soy sauce, vinegar, and sesame oil until smooth.
- Brush eggplant slices with oil and grill for 3–4 minutes per side.
- Glaze the tops during last minute of grilling; let glaze bubble and caramelize slightly.
- Remove from grill and brush with a little more glaze before serving.
Nutrition: ~120 calories per serving
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, tag me over on Instagram @thekitchensaid, or share it with your foodie friends. You’re officially one step closer to veggie mastery—yay!
