To quote Robin Bashinsky, the mastermind behind this recipe, “This is a dish full of char and vigor.” Savory miso is a natural match for thick eggplant steaks; look for miso in the refrigerated section of your grocery store’s produce department.

Robin Bashinsky
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Credit: Caitlin Bensel

Recipe Summary test

Serves 4 (serving size: 2 to 3 eggplant slices)


Ingredient Checklist


Instructions Checklist
  • Heat a grill pan over high. Coat with cooking spray. Cut 1 lb. eggplant into 3/4-inch-thick rounds; coat eggplant slices generously with cooking spray. Grill eggplant slices, turning occasionally, until charred and tender, 8 to 10 minutes.

  • Whisk together canola oil, light brown sugar, lower-sodium soy sauce, white miso, and crushed red pepper in a large bowl. Add eggplant slices; toss to coat. Sprinkle with chopped fresh cilantro.

Nutrition Facts

112 calories; fat 7g; saturated fat 1g; protein 2g; carbohydrates 11g; fiber 3g; sugars 7g; added sugar 3g; sodium 237mg.