Grilled Eggplant Recipe

Prepare eggplants

Wash eggplants and slice them into 1/2-inch (1.2 cm) thick rounds or lengthwise slabs (about 6–8 pieces). Pat slices dry with paper towels. Sprinkle both sides lightly with kosher salt and let sit on a rack or paper towel-lined tray for 15 minutes to draw out any bitterness and moisture.

Rinse & oil

After 15 minutes, gently blot the eggplant slices to remove moisture and excess salt. Brush both sides with neutral oil (about 1–2 tbs total) so they don't stick to the grill/griddle.

Make glaze

In a small bowl, whisk together white miso (3 tbs), mirin (2 tbs), sake (1 tbs), light brown sugar (1 tbs), soy sauce (1 tsp) and 1 tablespoon water until smooth. Taste and adjust balance: it should be savory-sweet and spreadable. If too thick, add a little more water, 1 tsp at a time.

Heat (optional)

For a silkier glaze, warm the mixture gently in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat. Allow to cool slightly before using.

Preheat grill or griddle

Preheat an outdoor grill or heavy griddle to medium-high (about 400°F / 200°C). If using a grill pan, oil the grates/pan to prevent sticking.

Grill eggplant

Place oiled eggplant slices on the hot grill. Cook 3–4 minutes per side until deeply charred and tender when pierced with a fork. Flip once. If slices are browning too fast, move to a slightly cooler part of the grill.

Glaze on grill

When eggplant is cooked through (after flipping once, during the last 1–2 minutes of cooking), brush a generous layer of miso glaze onto the cooked face of each slice. Close the grill lid or tent with foil for about 30–60 seconds to allow glaze to set and slightly caramelize. Remove from heat.

Second glaze (optional)

If you want a shinier, stronger glaze, apply a second thin coat of miso glaze right after removing from the grill.

Prepare shallot & scallion

While eggplant is grilling, very thinly slice the shallot and finely slice the scallion on the bias. Toss shallot with a light pinch of salt and 1 tsp toasted sesame oil; let sit 5 minutes to mellow the sharpness.

Assemble

Arrange glazed eggplant on a serving plate. Scatter the sesame-oil–marinated shallot and sliced scallion over the top.

Finish with furikake & citrus

Sprinkle each slice with furikake (about 2 tsp total) and toasted sesame seeds. Squeeze half a lemon or lime over the platter to taste (about 1/2 piece). Serve warm or at room temperature as a small plate.