Miso-Glazed Eggplant Stir Fry with Garlic and Scallions
A flavorful vegetarian stir fry featuring tender eggplant cubes glazed with savory miso and accented by fresh garlic and scallions. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs tablespoons white miso paste, tablespoons soy sauce, tablespoon mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, 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
- 2 medium, cut into 1-inch cubes Japanese eggplant
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 tablespoons sesame oil
- 4 cloves, minced garlic cloves
- 3 stalks, thinly sliced scallions
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, and 1 tablespoon mirin until smooth. Set aside.
- Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 teaspoon grated ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 2 medium Japanese eggplants cut into 1-inch cubes to the skillet. Stir-fry for 6-8 minutes until the eggplant is tender and lightly browned.
- Step 4: Pour the miso glaze over the eggplant and cook for another 2 minutes, stirring constantly to coat the eggplant and thicken the sauce.
- Step 5: Remove from heat and drizzle with 2 tablespoons sesame oil. Stir in 3 thinly sliced scallions and sprinkle 1 tablespoon toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Stir Fry with Garlic and Scallions take to make?
Total time is about 25 minutes (10 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 Garlic and Scallions?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Stir Fry with Garlic and Scallions?
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 Garlic and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Garlic and Scallions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
