Miso-Glazed Eggplant Stir-Fry with Rice
Sweet-savory miso glaze coats tender eggplant in a quick Asian-inspired stir-fry, served over fluffy jasmine rice for a satisfying weeknight meal. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 22 minutes pairs cooked jasmine rice, miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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
- 2 medium (1.5 lbs), cut into 1-inch cubes eggplant
- 1 cup, cooked jasmine rice
- 3 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3, sliced green onions
- 1 tsp sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 2 tbsp soy sauce until smooth. Set aside.
- Step 2: Heat 1 tsp sesame oil in a large non-stick skillet over medium-high heat. Add 1.5 lbs cubed eggplant and stir-fry for 8 minutes until golden brown and tender, adding 2 tbsp water if sticking occurs.
- Step 3: Pour miso glaze over eggplant and stir continuously for 2 minutes until sauce thickens and coats the eggplant evenly.
- Step 4: Remove from heat and stir in 3 sliced green onions. 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 Stir-Fry with Rice take to make?
Total time is about 22 minutes (10 min prep + 12 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 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 cooked jasmine rice from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Stir-Fry with 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 Stir-Fry with 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 Stir-Fry with 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
