Miso-Glazed Eggplant with Black Bean Stir Fry

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 drafted and published.

Tender eggplant glazed with a savory miso sauce served with a quick stir fry of black beans and fresh vegetables. This Japanese-inspired stir-fry recipe (vegetarian, gluten free), ready in about 45 minutes, pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 30 min Serves 2 Japanese cuisine 350 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
1 cup cooked, rinsed black beans
1 small, thinly sliced red bell pepper
2 stalks, sliced green onions
3, minced garlic cloves
1 tbsp, grated ginger
1 tsp sesame oil
1 tbsp, for garnish toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F. Mix 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar in a small bowl until smooth.
Step 2: Brush 2 medium halved Japanese eggplants with 1 tbsp vegetable oil, place cut side up on a baking sheet, and spread the miso glaze evenly on the cut surfaces. Roast for 25 minutes until tender and caramelized.
Step 3: While eggplant roasts, heat remaining 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
Step 4: Add 1 small thinly sliced red bell pepper, 1 cup cooked black beans, and 2 sliced green onions. Stir fry for 5 minutes until vegetables are crisp-tender.
Step 5: Drizzle 1 tsp sesame oil over the stir fry and toss. Serve the roasted eggplant topped with the black bean stir fry and sprinkle 1 tbsp toasted sesame seeds on top.