Crisped Miso Eggplant with Sesame and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Eggplant slices pan-seared until golden and topped with a savory miso glaze, toasted sesame seeds, and fresh scallions for an umami-packed vegetarian dish. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 2 medium Japanese eggplants into 1/2-inch thick rounds. Pat dry with paper towels to remove excess moisture.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add eggplant slices in a single layer and cook for 4-5 minutes per side until golden brown and tender.
  4. Step 4: Reduce heat to low and brush each eggplant slice generously with the miso glaze. Cook for an additional 1-2 minutes until glaze is heated through and slightly thickened.
  5. Step 5: Transfer eggplant to a serving plate and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving.

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Frequently asked questions

How long does Crisped Miso Eggplant with Sesame and Scallions take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisped Miso Eggplant with Sesame and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Crisped Miso Eggplant with Sesame and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Miso Eggplant with Sesame and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisped Miso Eggplant with Sesame and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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