Miso-Glazed Eggplant & Bell Pepper Stir-Fry with Sesame Rice
Sweet-savory miso-glazed eggplant and colorful bell peppers stir-fried in a golden sesame oil base, served over fluffy jasmine rice. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 30 minutes pairs miso paste, rice vinegar, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1 medium, cut into 1/2-inch cubes eggplant
- 2, any color, sliced into thin strips bell peppers
- 2 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 cup, cooked jasmine rice
- 3, sliced green onions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tsp sesame oil in a large skillet over medium-high heat. Add 1 medium cubed eggplant and 2 sliced bell peppers, stirring occasionally, until vegetables are tender-crisp and slightly caramelized (about 8 minutes).
- Step 2: In a small bowl, whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, and 1 tbsp brown sugar until smooth.
- Step 3: Add 2 minced garlic cloves and 1 tsp grated ginger to the skillet, cooking for 30 seconds until fragrant. Pour in the miso glaze and stir constantly until the sauce thickens and coats the vegetables (about 2 minutes).
- Step 4: Stir in 3 sliced green onions and cook for 1 minute more. Serve immediately over 1 cup cooked jasmine rice, sprinkled with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant & Bell Pepper Stir-Fry with Sesame Rice 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 Miso-Glazed Eggplant & Bell Pepper Stir-Fry with Sesame 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 miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant & Bell Pepper Stir-Fry with Sesame 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 & Bell Pepper Stir-Fry with Sesame 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 & Bell Pepper Stir-Fry with Sesame Rice vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
