Crispy Miso-Glazed Eggplant Stir Fry

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender eggplant cubes stir-fried to golden perfection and coated in a savory miso glaze for a rich umami-packed vegetarian dish. This Japanese-inspired vegetarian recipe, ready in about 22 minutes, pairs eggplant, cut into 1-inch cubes, vegetable oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, 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.

Ingredients

• 2 medium (about 1 lb) eggplant, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp ginger, grated
• 2 stalks scallions, sliced
• 1 tsp sesame seeds

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 medium eggplants cut into 1-inch cubes in a single layer and cook without stirring for 4 minutes until golden on one side.
2. Step 2: Stir the eggplant and continue to cook for another 4 minutes until tender and crisp on edges.
3. Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated ginger until smooth.
4. Step 4: Pour the miso glaze over the eggplant in the skillet and toss to coat evenly. Cook for 2 minutes until sauce thickens and coats the eggplant.
5. Step 5: Remove from heat and garnish with 2 sliced scallions and 1 tsp sesame seeds before serving.