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Savory Miso Glazed Grilled Eggplant Steaks Recipe with Sesame and Scallions

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This recipe features thick-cut eggplant steaks grilled to perfection with a savory miso glaze, topped with toasted sesame seeds and fresh scallions for a smoky, umami-packed vegetarian dish.

Ingredients

Scale
  • 2 large globe eggplants, sliced into ¾-inch thick steaks
  • 3 tablespoons white miso paste (shiro miso)
  • 2 tablespoons maple syrup
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon finely grated fresh ginger
  • 1 clove garlic, minced
  • 3–4 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon neutral oil (such as grapeseed or vegetable oil)

Instructions

  1. Rinse and dry the eggplants, then slice into ¾-inch thick steaks, about 6-8 slices total. For bitter eggplants, sprinkle slices with salt and let sit 20 minutes, then pat dry.
  2. In a mixing bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth and spreadable.
  3. Arrange eggplant slices in a single layer on a tray. Brush both sides generously with the miso glaze. Cover and refrigerate for at least 30 minutes, preferably overnight.
  4. Preheat grill or grill pan over medium-high heat. Lightly oil the grates or brush eggplant slices with neutral oil to prevent sticking.
  5. Grill eggplant steaks for 5-6 minutes per side, brushing additional glaze halfway through. Look for dark grill marks and caramelized surface. Eggplant should be tender but hold shape.
  6. Transfer grilled eggplant to a serving plate. Sprinkle with toasted sesame seeds and sliced scallions. Serve warm with steamed rice or favorite grain.

Notes

Marinate eggplant overnight for best flavor. Use medium heat to avoid burning the glaze. Brush additional glaze halfway through grilling. Use tongs to flip to prevent breaking. If eggplant tastes bitter, salt before marinating and rinse. The glaze can be made ahead and stored in the fridge for up to a week. For gluten-free, substitute tamari for soy sauce. Optional: add red pepper flakes or chili paste for heat.

Nutrition

Keywords: miso glazed eggplant, grilled eggplant steaks, vegetarian, vegan, gluten-free, miso glaze, sesame, scallions, umami, healthy grilling

Find it online: https://ovenmila.com/savory-miso-glazed-grilled-eggplant-steaks-recipe-with-sesame-and-scallions/