Smoked Miso Eggplant with Yuzu Glaze
Tender eggplant is deeply infused with smoky notes from charcoal grilling and a savory miso marinade. A bright, zesty yuzu glaze cuts through the richness, creating a balanced and elegant side dish perfect for any Japanese-inspired meal.
Prep Time
60 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 1
Slice the Japanese eggplants lengthwise into 1-inch thick pieces. Score the cut side of each eggplant piece with a diamond pattern, being careful not to cut all the way through.
~5 min - 2
In a small bowl, whisk together white miso paste, mirin, sake, and sugar to create the miso marinade. Set aside.
~3 min - 3
Prepare your grill for medium-high heat. Lightly brush the scored side of the eggplant with vegetable oil.
~5 min - 4
Place the eggplant on the grill, scored side down. Grill for about 5-7 minutes, or until grill marks appear and the eggplant begins to soften.
~7 min - 5
Flip the eggplant pieces. Generously brush the grilled side with the miso marinade. Continue grilling for another 7-10 minutes, or until the eggplant is very tender and the marinade is caramelized and slightly charred. Baste with marinade occasionally.
~10 min - 6
While the eggplant is grilling, prepare the yuzu glaze. In the medium saucepan, combine yuzu juice and soy sauce. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove from heat.
~5 min - 7
Once the eggplant is cooked through, remove it from the grill. Drizzle generously with the prepared yuzu glaze.
~2 min - 8
Garnish with thinly sliced scallions and toasted sesame seeds. For an extra smoky flavor, you can briefly torch the glazed eggplant with a kitchen torch.
~2 min
Tips
- To prevent the eggplant from soaking up too much oil and becoming greasy, you can lightly salt the eggplant pieces and let them sit for about 15 minutes before grilling, then pat them dry.
- The miso marinade can be made ahead of time and stored in the refrigerator for up to 3 days.
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