Miso-Glazed Eggplant and Zucchini Stir-Fry
Velvety eggplant and zucchini simmered in a savory-sweet miso sauce, finished with sesame seeds and scallions for a vibrant vegetarian side. This japanese-inspired vegetarian (gluten-free) ready in about 27 minutes pairs medium eggplant, medium zucchini, 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 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 medium eggplant
- 2 medium zucchini
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 scallions
Instructions
- Step 1: Cut eggplant and zucchini into 1/2-inch thick slices. Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering.
- Step 2: Sear eggplant slices for 3-4 minutes per side until golden, then transfer to a plate. Repeat with zucchini, adding a pinch of salt to each batch.
- Step 3: In a small bowl, whisk miso paste, rice vinegar, maple syrup, and soy sauce until smooth. Pour into skillet, scraping up browned bits, and simmer for 2 minutes.
- Step 4: Return eggplant and zucchini to skillet, coating evenly with sauce. Simmer 3-4 minutes until sauce thickens and coats vegetables.
- Step 5: Transfer to a plate, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Zucchini Stir-Fry take to make?
Total time is about 27 minutes (15 min prep + 12 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 Zucchini 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 medium eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Zucchini 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 Miso-Glazed Eggplant and Zucchini Stir-Fry 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 Miso-Glazed Eggplant and Zucchini Stir-Fry gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
