Miso-Glazed Eggplant and Shiitake Stir-Fry with Rice
Silky eggplant and earthy shiitakes simmer in a savory-sweet miso glaze, served over fluffy jasmine rice for a comforting weeknight meal. This japanese-inspired one pot (vegetarian, gluten-free) ready in about 40 minutes pairs white miso paste, rice vinegar, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds eggplant
- 8 oz, stems removed and sliced shiitake mushrooms
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tbsp soy sauce
- 1 cup jasmine rice
- 1.5 cups water
Instructions
- Step 1: Rinse jasmine rice under cold water until water runs clear. Combine rice, 1.5 cups water in a pot, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Let rest 5 minutes, then fluff with a fork.
- Step 2: Heat 1 tsp oil in a large skillet over medium-high. Add eggplant slices in a single layer and cook for 3-4 minutes per side until golden and tender. Transfer to a plate.
- Step 3: Add remaining 1 tsp oil to the same skillet. Sauté garlic and ginger for 30 seconds until fragrant. Stir in miso paste, rice vinegar, maple syrup, and soy sauce until smooth. Add shiitakes and simmer for 4 minutes until mushrooms soften.
- Step 4: Return eggplant to skillet, toss to coat, and simmer for 2 more minutes. Serve over jasmine rice with extra miso glaze drizzled on top.
Frequently asked questions
How long does Miso-Glazed Eggplant and Shiitake Stir-Fry with Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 Miso-Glazed Eggplant and Shiitake Stir-Fry with Rice?
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 Miso-Glazed Eggplant and Shiitake Stir-Fry with Rice?
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 Miso-Glazed Eggplant and Shiitake Stir-Fry with Rice 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 Miso-Glazed Eggplant and Shiitake Stir-Fry with Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So easy to make and packed with flavor. I'll definitely make this again.
- ★★★★★
Quick and delicious. I made it for my husband and it was the highlight of our weeknight meal.
- ★★★★★
This recipe is a game-changer! The miso glaze on the eggplant is perfect, and my family loved it for dinner.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
