Maggie Beer shows you how to make a delicious, Japanese-inspired grilled eggplant dish.


  • 1 medium eggplant (250g), sliced longways into 4 strips, taking each edge off

  • 1 tbsp. sweet miso (light colour)

  • 2 tbsp. lemon zest

  • Dash of olive oil

  • Dipping sauce

  • 1 tbsp. soy

  • 2 tbsp. extra virgin olive oil

  • 6 drops sesame oil

  • 2 tbsp. verjuice

  • 1 tbsp. finely chopped shiso leaves (obtainable at Asian markets)


  • 1.

    Mix miso and lemon zest together with a little olive oil.

  • 2.

    Cut eggplant with a serrated knife and cover all cut surfaces with the miso mix.

  • 3.

    Put onto a wire grid.

  • 4.

    Set to the highest temperature grill.

  • 5.

    Put the eggplant grid under the grill with a plate underneath covered with baking paper to catch drips.

  • 6.

    Grill the first side, the timing will depend on your oven and the thickness of the eggplant. As a guide, I used 8 mins.

  • 7.

    Turn the eggplant over and grill the second side. I needed 3 mins for the second side.

  • 8.

    Serve with dipping sauce.

  • To make dipping sauce:

  • 1.

    Mix all the ingredients together and serve with the grilled eggplant, topped with shiso.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings