Miso-Glazed Eggplant with Black Bean Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, gluten free) ready in about 45 minutes pairs white miso paste, mirin, soy sauce 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 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: 15 min Cook: 30 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Miso-Glazed Eggplant with Black Bean Stir Fry take to make?

Total time is about 45 minutes (15 min prep + 30 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 with Black Bean Stir Fry?

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 white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant with Black Bean Stir Fry?

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 with Black Bean Stir Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Black Bean Stir Fry vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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