Miso-Glazed Eggplant Stir Fry with Sesame and Scallions
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 (vegetarian) ready in about 25 minutes pairs vegetable oil, white miso paste, soy sauce 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Stir Fry with Sesame 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 Sesame 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 vegetable oil from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Stir Fry with Sesame 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 Sesame 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 Sesame 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.
