Grilled Eggplant with Miso Glaze

May 4, 2018 Published by Dina

I have had a few good versions of Japanese eggplants in the past and have been looking for a way to recreate something similar at home. I found a recipe for miso eggplant in an Australian publication and worked with their recipe to make this dish. I think I would try it with Japanese eggplants next time although this version was nice.

The recipe called for grilling it but I roasted it in the oven instead.

Serve it with steamed rice and use the drizzle as a dressing when playing or at the table.

Adapted slightly from here.



2 eggplants

Peanut or vegetable oil for brushing the eggplant

Green onion, sliced diagonally

Micro greens


Miso Glaze:

1/4 cup miso paste (white)

3 tablespoons mirin

1 Tablespoon light soy sauce

2 teaspoons sesame oil



2 teaspoons light soy sauce

2 teaspoons brown sugar

2 teaspoons rice vinegar

2 teaspoons sesame oil



I cut the eggplant in half and scored it diagonally.

Brush the cut surface with the oil, set on foil lined baking sheet and roast at 400ºF for until tender, if you use the oven, about 30 minutes, on a grill perhaps 15-20 minutes.

While the eggplant is roasting mix the glaze ingredients and set aside.

Mix the drizzle ingredients and set aside.

When the eggplant is just tender remove from oven and brush with the miso glaze.

Return to the oven and roast until the glaze soaks into the eggplant and it becomes shiny and sticky, a few extra minutes or until done.

Remove from oven.

to serve, spoon some of the drizzle over the aggplant and then garnish with the sliced scallions and micro greens. Alternatively, garnish with greens and let your guest pour the drizxle I’ve the eggplant at the table.

Serve with steamed rice.





  • Louise says:

    Hello Dina,
    I have made this dish a number of times, we and our guests always love it. It looks so beautiful when plated and I delicious to eat.
    But just to clarify something, there are 3 applications on the eggplant: 1/ the peanut oil for roasting; 2/ the glaze for the last few minutes; but there is no further mention of the drizzle – I presume it is just prior to serving and before the topping of the scallions and greens. Is that correct?
    Thank you, I want to make sure I finish it perfectly!

    • Dina says:

      Hi Louise, always great to hear from you and thank you for actually making the dish. Yes, the drizzle is intended as a dressing at serving time, either you drizzle or let the guest drizzle their own. I will correct the recipe to make it clear. Sometimes I rush to publish but need to be more careful. Happy new year. Hugs.

  • Colleen says:

    Dina, this looks incredibly delicious! I have an obsession with eggplant. I love it, and always looking for ways to cook with it. I can’t wait to try this!

    • Dina says:

      Hi Colleen, thank you, I hope it works for you. Good to be back in the kitchen. I was inspired by your garden stories on your beautiful blog and planted a bunch of veggies this year in my rooftop garden. See what happens.