Description

This BBQ miso eggplant recipe is a rich, umami-packed dish featuring tender roasted or grilled eggplant glazed with a savory-sweet miso sauce. Perfect as a plant-based main or flavorful side, it’s easy, satisfying, and full of bold Asian-inspired flavors.

Ingredients

Eggplants, halved lengthwise
Olive oil

For the miso glaze:

White or red miso paste
Soy sauce
Mirin
Brown sugar or honey
Rice vinegar
Garlic, minced
Ginger, grated

Optional toppings:

Sesame seeds
Sliced green onions
Chili flakes

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Instructions

Preheat oven to 200°C (400°F) or prepare a grill over medium heat.
Score the cut sides of the eggplants in a crisscross pattern without piercing the skin. Brush with olive oil.
Place eggplants cut-side down on a baking sheet or grill. Cook for 15–20 minutes until slightly softened.
In a bowl, mix miso paste, soy sauce, mirin, brown sugar (or honey), rice vinegar, garlic, and ginger until smooth.
Remove eggplants, flip them cut-side up, and generously brush with the miso glaze.
Return to oven or grill and cook for another 10–15 minutes until tender and caramelized.
Remove from heat, garnish with sesame seeds, green onions, or chili flakes, and serve warm.

Notes

Use white miso for a milder flavor or red miso for a deeper, saltier taste.Adjust sweetness with maple syrup or honey based on preference.Best served fresh, but can also be enjoyed at room temperature.