Half-Glazed Miso Eggplant with Sesame and Scallions
Pan-fried eggplant glazed halfway with a savory miso sauce, garnished with toasted sesame seeds and scallions for a rich umami-packed vegetarian dish. This japanese-inspired vegetarian (vegetarian) ready in about 20 minutes pairs white miso miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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
- 1 large (about 1 lb), cut into 1/2-inch thick half-moons eggplant
- 3 tbsp white miso miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp vegetable oil
- 2, thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add the 1 large eggplant cut into 1/2-inch thick half-moons in a single layer and cook for 4 minutes on one side until golden brown.
- Step 3: Flip the eggplant pieces and spread the miso glaze over half of each slice. Cook for another 3-4 minutes until the glaze thickens and coats the eggplant, and the eggplant is tender.
- Step 4: Remove from heat and sprinkle 2 thinly sliced scallions and 1 tbsp toasted sesame seeds over the glazed eggplant. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Glazed Miso Eggplant with Sesame and Scallions take to make?
Total time is about 20 minutes (10 min prep + 10 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 Half-Glazed 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 miso paste from drying out.
Can I substitute ingredients in Half-Glazed 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 Half-Glazed Miso Eggplant with Sesame and Scallions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Glazed 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.
