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Grilled Miso Glazed Eggplant with Scallions

Tender eggplant slices, grilled to smoky perfection and brushed with a rich miso glaze. Topped with fresh scallions for a delightful vegetarian breakfast.

10m prep + 15m cook2 servings
Contains eggContains wheatContains soyContains sesameDAIRY-free
200 cal|8g protein|25g carbs|8g fat|5g fiber

Ingredients

  • 1 medium Eggplant, sliced
  • 2 tbsp White miso paste
  • 1 tbsp Mirin
  • 1 tsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Sugar
  • 2 Scallions, thinly sliced
  • 2 Eggs (optional)

Instructions

  1. 1In a medium bowl, whisk together the 2 tbsp white miso paste, 1 tbsp mirin, 1 tsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar until smooth to create the glaze.
  2. 2Preheat your grill to medium heat, aiming for a temperature between 350°F and 400°F (175°C to 200°C).
  3. 3Brush both sides of the 1 medium eggplant slices with the prepared miso glaze.
  4. 4Place the glazed eggplant slices on the preheated grill. Grill for 4-5 minutes per side, or until the eggplant is tender and has developed slightly charred grill marks. Brush with additional glaze as needed during cooking.
  5. 5While the eggplant grills, if using, prepare the 2 eggs by frying or poaching them to your preference.
  6. 6Arrange the grilled eggplant slices on plates. Top with the thinly sliced 2 scallions and the optional prepared eggs.

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