Miso-Glazed Eggplant with Scallion and Sesame Seed Fried Rice
Roasted eggplant brushed with a savory miso glaze served atop fragrant scallion sesame fried rice for a comforting vegetarian meal. This japanese-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium (about 1 lb) Japanese eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 (about 1 lb) Japanese eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 3 cups, day-old preferred cooked jasmine rice
- 4 stalks, sliced thin scallions
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 2 cloves minced garlic
- 1 tsp fresh minced ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Slice 2 medium Japanese eggplants in half lengthwise and score flesh in a diamond pattern with a knife.
- Step 2: Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth. Brush the miso glaze evenly over the cut sides of the eggplants.
- Step 3: Place eggplants cut-side up on a baking sheet lined with foil and roast for 20 minutes until caramelized and tender.
- Step 4: While eggplant roasts, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tsp fresh minced ginger, sauté for 30 seconds until fragrant.
- Step 5: Add 3 cups cold cooked jasmine rice, breaking up any clumps, and stir-fry for 5 minutes until heated through.
- Step 6: Stir in 4 sliced scallions, 1 tbsp toasted sesame oil, 1 tbsp sesame seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 more minutes until rice is fragrant and slightly toasted.
- Step 7: Serve the miso-glazed eggplant halves atop generous portions of the scallion sesame fried rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Scallion and Sesame Seed Fried Rice 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 Scallion and Sesame Seed Fried Rice?
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 Scallion and Sesame Seed Fried Rice?
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 Scallion and Sesame Seed Fried Rice 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 with Scallion and Sesame Seed Fried Rice 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.
