Eggplant and Zucchini Miso Stir-Fry

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

A savory keto stir-fry featuring tender eggplant and zucchini glazed in a rich miso sauce, perfect for a vegetarian low-carb meal. This Asian Fusion-inspired keto recipe (vegetarian), ready in about 25 minutes, pairs eggplant, zucchini, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 3 Asian Fusion cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large non-stick skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 medium eggplant (1/2-inch cubes) and 1 medium zucchini (sliced into half-moons) to the skillet. Stir-fry for 6-8 minutes until vegetables soften and begin to brown at edges.
  3. Step 3: In a small bowl, whisk together 1 1/2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes if using. Pour the sauce over the vegetables and stir to coat evenly.
  4. Step 4: Continue cooking for 2-3 minutes until the sauce thickens slightly and clings to the vegetables. Remove from heat and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Eggplant and Zucchini Miso Stir-Fry 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 Eggplant and Zucchini Miso Stir-Fry?

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 eggplant from drying out.

Can I substitute ingredients in Eggplant and Zucchini Miso Stir-Fry?

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 Eggplant and Zucchini Miso Stir-Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Eggplant and Zucchini Miso Stir-Fry keto?

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

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