Miso-Glazed Eggplant & Zucchini Stir-Fry
A savory-sweet vegan stir-fry with tender eggplant and zucchini glazed in a rich miso sauce, served over rice. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 25 minutes pairs vegetable oil, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 medium, cut into 1/2-inch cubes eggplant
- 2 medium, cut into 1/2-inch cubes zucchini
- 2 tbsp vegetable oil
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves, minced garlic
- 1 tsp, minced ginger
- 1 tbsp soy sauce
- 4 cups cooked brown rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium cubed eggplant and 2 medium cubed zucchini, and cook for 8 minutes, stirring occasionally, until golden brown and tender.
- Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tbsp soy sauce until smooth.
- Step 3: Add 2 minced garlic cloves and 1 tsp minced ginger to the skillet and stir for 30 seconds until fragrant.
- Step 4: Pour the miso glaze over the vegetables and toss to coat evenly. Cook for 2 minutes, stirring constantly, until the sauce thickens and coats the vegetables completely.
- Step 5: Serve immediately over 4 cups cooked brown rice, ensuring each portion has an equal mix of vegetables and sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant & Zucchini Stir-Fry take to make?
Total time is about 25 minutes (10 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 & Zucchini 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 vegetable oil from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant & Zucchini 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 & Zucchini Stir-Fry 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 & Zucchini Stir-Fry vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
