Sliced eggplant, coated in sesame oil topped with a mixture of miso soup mixed with brown sugar, then grilled on the BBQ. Top with spring onion and sesame seeds.
This BBQ Miso Eggplant is a simple, yet flavour-packed side dish that's perfect for summer barbecuing. The eggplant becomes beautifully soft and smoky on the BBQ, while the sweet and savoury miso glaze caramelises to create an irresistible finish. This dish puts the eggplant front and centre, instead of just a supporting character!
Using a shortcut miso soup packet keeps things quick and easy, making this recipe ideal for weeknight dinners or entertaining. Serve it as a side dish with grilled meats, like my Honey and Soy Glazed Salmon or my Air Fryer Karaage Chicken!
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Ingredient notes:
- Eggplant: The star of the dish. When cooked, eggplant becomes tender and absorbs all the delicious miso flavours.
- Miso soup packet: A handy shortcut that provides instant umami flavour without needing extra ingredients! This means you don't have to buy a large tub of miso to only use a small amount. Plus - you can make miso soup any time you want with the leftovers!
- Brown sugar: The sugar balances the saltiness of the miso and helps create that sticky, caramelised topping.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice the eggplants in half lengthways and score the flesh in a crisscross pattern. Brush all over with sesame oil. Preheat the BBQ to a medium heat. Place the eggplants flesh side down on the hot grill and cook for a few minutes until starting to brown.
Mix together the miso soup packet and brown sugar to form a paste. Remove the eggplants and spread to cover the crisscross side with the miso mixture.
Place back on the BBQ skin side down, turn down the heat and close the lid. Cook for 15-20 minutes until the flesh is cooked through and the top is starting to caramelise.
Serve hot sprinkled with sesame seeds and spring onion.
Recipe FAQs:
If you already have miso paste at home, you can absolutely use that instead.
It should be very soft when pierced with a knife and slightly caramelised on top.
Grilled meat, like chicken skewers, would be great with the dish.
Storage:
Store any leftover eggplant in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
This dish is best enjoyed fresh, but leftovers are also delicious added to salads, rice bowls, or wraps.
Top tips:
- Score the eggplant deeply so the miso glaze soaks right in.
- Don't skip cooking flesh-side down first - this helps develop flavour and soften the eggplant.
- Keep the BBQ on medium to low once glazed to avoid burning the miso.
- No BBQ lid? Finish cooking in the oven until tender and caramelised.
- You can swap sesame oil for olive oil if needed, but sesame adds great flavour.
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BBQ Miso Eggplant
Sliced eggplant topped with a mixture of miso soup mixed with brown sugar, then grilled on the BBQ. Top with spring onion and sesame seeds.
Ingredients
- 2 eggplants
- 1 tsp sesame oil
- 2 x 18g packets instant miso soup (see ingredients shot)
- 2 Tbsp brown sugar
- 1 tsp sesame seeds
- 1 spring onion, finely sliced
Instructions
- Slice the eggplants in half lengthways and score the flesh in a crisscross pattern. Brush all over with sesame oil.
- Preheat the BBQ to a medium heat. Place the eggplants flesh side down on the hot grill and cook for a few minutes until starting to brown.
- Mix together the miso soup packet and brown sugar to form a paste.
- Remove the eggplants and spread to cover the crisscross side with the miso mixture.
- Place back on the BBQ skin side down, turn down the heat and close the lid. Cook for 15-20 minutes until the flesh is cooked through and the top is starting to caramelise.
- Serve hot sprinkled with sesame seeds and spring onion.
Notes
- My great hack is to use miso soup sachets for the top. This means you don't have to but a large tub of miso and you only use the packets that you open. Plus, you can make miso soup at home whenever you feel like it afterwards! I bought these from Woolworths here in New Zealand.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 553mgCarbohydrates: 35gFiber: 8gSugar: 17gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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