Miso-Glazed Eggplant Stir Fry with Sesame and Scallions

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 developed and reviewed.

A savory and fun vegetable stir fry featuring tender eggplant glazed in a miso sauce, garnished with toasted sesame seeds and fresh scallions for a flavorful finish. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs Japanese eggplants, vegetable oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving

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Ingredients

2 medium, cut into 1-inch chunks Japanese eggplants
3 tbsp vegetable oil
2 tbsp white miso paste
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
2 tbsp water
2 minced garlic cloves
1 tbsp freshly grated ginger
3 thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and 1 tbsp freshly grated ginger; sauté for 30 seconds until fragrant but not browned.
Step 2: Add 2 medium Japanese eggplants cut into 1-inch chunks and stir fry for 6-7 minutes until they begin to soften and edges turn golden, stirring frequently.
Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and 2 tbsp water until smooth and well combined.
Step 4: Pour the miso glaze over the eggplants and stir continuously for 2-3 minutes until the sauce thickens and evenly coats the eggplant pieces with a shiny, savory glaze.
Step 5: Remove from heat and toss in 3 thinly sliced scallions and 1 tbsp toasted sesame seeds for a nutty crunch. Serve hot as a delicious and fun vegetarian stir fry.