Miso-Glazed Eggplant Stir-Fry with Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet-savory miso sauce coats tender eggplant and broccoli in a vibrant, umami-packed vegetable stir-fry. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 30 minutes pairs tablespoons vegetable oil, broccoli florets, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add 2 medium eggplants, cut into 1/2-inch cubes, and stir-fry for 5-7 minutes until golden and tender.
  2. Step 2: Add 1 cup broccoli florets and 3 minced garlic cloves, stir-frying for 2-3 minutes until broccoli is bright green and slightly tender.
  3. Step 3: In a small bowl, whisk together 1 tablespoon miso paste, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/4 cup water until smooth.
  4. Step 4: Pour the miso sauce over the vegetables and stir to coat. Cook for 1-2 minutes until sauce thickens and coats the vegetables.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped scallions and 1/4 cup sesame seeds. Serve immediately.

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Frequently asked questions

How long does Miso-Glazed Eggplant Stir-Fry with Broccoli 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 Stir-Fry with Broccoli?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant Stir-Fry with Broccoli?

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 Stir-Fry with Broccoli 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 Stir-Fry with Broccoli 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.

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