Crispy Miso-Glazed Eggplant with Sesame and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplant slices pan-fried until golden and glazed with a savory-sweet miso sauce, topped with toasted sesame seeds and fresh scallions. This japanese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs medium (about 1 lb) Japanese eggplants, vegetable oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 2 medium Japanese eggplants into 1/2-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat. Add eggplant slices in a single layer (cook in batches if needed) and fry for 3-4 minutes per side until golden brown and tender. Transfer to a plate lined with paper towels.
  3. Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 1 tbsp water until smooth.
  4. Step 4: Reduce heat to medium-low and return eggplant slices to the skillet. Pour the miso glaze over the eggplant and cook, gently turning slices for 1-2 minutes until the sauce thickens and coats the eggplant.
  5. Step 5: Transfer eggplant to a serving plate, sprinkle with 2 tsp toasted sesame seeds and 2 thinly sliced scallions. Serve warm as a side or light main.

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Frequently asked questions

How long does Crispy Miso-Glazed Eggplant with Sesame and Scallions take to make?

Total time is about 30 minutes (15 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 Crispy Miso-Glazed 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 vegetable oil from drying out.

Can I substitute ingredients in Crispy Miso-Glazed 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 Crispy Miso-Glazed 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 Crispy Miso-Glazed 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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