Miso-Glazed Eggplant & Shishito Pepper Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A umami-packed stir-fry with tender eggplant and blistered shishito peppers, coated in a rich miso-tahini sauce and served over sesame rice. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs eggplant, shishito peppers, white miso paste 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 rice, quinoa, or a quick salad. 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: 25 min Cook: 20 min Serves 4 Japanese-inspired cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice eggplant into 1/2-inch thick rounds, toss with 1 tsp salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry thoroughly with paper towels.
  2. Step 2: Whisk miso paste, tahini, rice vinegar, sesame oil, and sugar in a bowl until smooth. Set aside.
  3. Step 3: Cook jasmine rice with water according to package instructions until fluffy. Fluff with a fork and stir in 1 tsp sesame oil.
  4. Step 4: Heat 1 tbsp oil in a large skillet over medium-high. Add eggplant slices in a single layer and cook for 4-5 minutes per side until golden brown and tender. Remove from pan.
  5. Step 5: Add shishito peppers to the same skillet with 1 tsp water. Sear for 3-4 minutes until peppers blister and darken slightly, shaking pan occasionally. Add miso sauce and toss to coat peppers and eggplant. Cook for 1 minute more until sauce thickens slightly.
  6. Step 6: Serve stir-fry over sesame rice, sprinkled with toasted sesame seeds.

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