Miso Barbecue Eggplant

Grilled Eggplants Served In Plate
Giovanni Lo Turco / EyeEm / Getty Images
  • Total: 28 mins
  • Prep: 10 mins
  • Cook: 18 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
79 Calories
4g Fat
9g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 79
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 440mg 19%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 10%
Protein 2g
Calcium 15mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Japanese-style grilled eggplant is absolutely delicious. The miso paste gives this eggplant a slightly tart, but sweet flavor that is absolutely fantastic. Serve as an appetizer or main dish.


  • 6 small Japanese eggplants
  • 1/3 cup (80 mL) white miso
  • 1 tablespoon (15 mL) sake
  • 1 tablespoon (15 mL) sugar
  • 1 tablespoon (15 mL) sweet rice wine
  • 1 tablespoon (15 mL) mayonnaise
  • 1 tablespoon (15 mL) sesame oil

Steps to Make It

  1. Preheat grill for high heat.

  2. Combine miso, sake, red wine, sugar and mayonnaise in a small mixing bowl. Set aside.

  3. Slice eggplants in half lengthwise. Make shallow slits on both sides of the cut eggplant. Brush with sesame oil.

  4. Place eggplant flesh side down on an oiled grill grate. Grill for 4 minutes, or until browned. Turn eggplant and brush a generous amount of miso sauce mixture over flesh side. Grill for another 12-14 minutes over a medium-low heat. Eggplant should be softly yielding when fully cooked.

  5. Remove from grill and top with sesame seeds.

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