Eggplant chargrilled with miso and cheese

The combination of miso and eggplant is irresistible in this recipe. Topping it with cheese gives an extra rich flavour. For a different mix, try courgettes or steamed mussels instead of the eggplant

  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print
This recipe first appeared in Food magazine.
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  • 2 eggplants, cut into 2cm thick slices
  • 2-3 tbsp oil (any type, except olive oil)
  • 25 gram mozzarella cheese
  • 2 tablespoon panko breadcrumbs
  • aonori (seaweed flakes) or chopped parsley, to taste
Miso sauce
  • 4 tablespoon white or mixed miso
  • 4 tablespoon Japanese mayonnaise
  • 4 teaspoon mirin


  • 1
    Preheat a grill or oven to high. Meanwhile, to make the miso sauce, combine the miso, Japanese mayonnaise and mirin. Set it aside.
  • 2
    Heat a chargrill pan or frypan over a high heat. Brush the eggplant slices with the oil on both sides and place them in a pan over a medium heat for 1–2 minutes. Turn the slices over and cook them for another 1–2 minutes and then transfer them to a baking tray.
  • 3
    Spread 1 tablespoon of the miso sauce over each eggplant slice and sprinkle over the cheese, panko and aonori or parsley. Grill or bake the eggplant slices for 2-3 minutes until cheese melts. Serve immediately.


  • For a different mix, try courgettes or steamed mussels instead of the eggplant.