Miso-Glazed Eggplant with Sesame and Bok Choy

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

Tender eggplant coated in savory miso glaze, served with steamed bok choy for a rich umami finish. This japanese-inspired asian (vegetarian, vegan) ready in about 30 minutes pairs tablespoons White miso paste, tablespoon Rice vinegar, tablespoon Mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon rice vinegar, 1 tablespoon mirin, and 1 teaspoon sesame oil. Set aside.
  2. Step 2: Bring a pot of salted water to a boil. Add the eggplant cubes and cook for 3 minutes to blanch. Drain thoroughly.
  3. Step 3: Heat a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the blanched eggplant and the miso glaze, stirring to coat. Cook for 4-5 minutes until the glaze thickens and coats the eggplant evenly.
  4. Step 4: Steam the bok choy for 3-4 minutes until tender. Serve the glazed eggplant over the steamed bok choy, sprinkled with 1 teaspoon sesame seeds.

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Frequently asked questions

How long does Miso-Glazed Eggplant with Sesame and Bok Choy take to make?

Total time is about 30 minutes (15 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 with Sesame and Bok Choy?

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 tablespoons white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant with Sesame and Bok Choy?

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 Sesame and Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame and Bok Choy vegetarian?

Yes — this recipe is tagged vegetarian, vegan, 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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