Miso-Glazed Eggplant & Shishito Pepper Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

★ 4.1 (15 ratings) Prep: 25 min Cook: 20 min Serves 4 Japanese-inspired cuisine 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Miso-Glazed Eggplant & Shishito Pepper Stir-Fry take to make?

Total time is about 45 minutes (25 min prep + 20 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 & Shishito Pepper 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 eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant & Shishito Pepper 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 & Shishito Pepper Stir-Fry 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 & Shishito Pepper Stir-Fry gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes