Miso-Glazed Eggplant Stir-Fry with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Tender eggplant simmered in a savory-sweet miso glaze, served over steamed rice with a sprinkle of toasted sesame. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium eggplant
3 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
2 tsp soy sauce
1 tsp sesame oil
1 tbsp sesame seeds
2 cups steamed rice

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Instructions

Step 1: Cut 2 medium eggplants into 1/2-inch thick slices. Pat dry and season with 1/2 tsp salt; let sit 10 minutes then pat dry again.
Step 2: Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, 2 tsp soy sauce, and 1 tsp sesame oil in a bowl until smooth.
Step 3: Heat a nonstick skillet over medium-high. Add eggplant slices and cook for 3-4 minutes per side until golden. Add miso mixture, stirring to coat.
Step 4: Simmer for 5 minutes until sauce thickens and clings to eggplant. Sprinkle with 1 tbsp toasted sesame seeds.
Step 5: Serve over 2 cups steamed rice.