Miso-Infused Eggplant Stir-Fry with Garlic and Scallions
Tender eggplant cubes stir-fried with a savory miso-garlic sauce and topped with crisp scallions for a flavorful vegetarian side or main dish. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs white miso paste, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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) eggplant, cut into 1-inch cubes
- 2 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 3 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 3 tbsp vegetable oil
- 3 stalks scallions, sliced
- 1 tsp toasted sesame oil
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until smooth; set aside.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tsp minced ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 2 medium eggplants cut into 1-inch cubes to the pan, stir-frying for 8-10 minutes until the eggplant is soft and begins to brown at the edges.
- Step 4: Pour the prepared miso sauce over the eggplant, stirring well to coat evenly. Cook for another 2-3 minutes until the sauce thickens and clings to the eggplant.
- Step 5: Remove from heat, drizzle 1 tsp toasted sesame oil over the dish, and garnish with 3 sliced scallions. Serve hot with steamed rice.
Equipment for this recipe
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Frequently asked questions
How long does Miso-Infused Eggplant Stir-Fry with Garlic and Scallions 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-Infused Eggplant Stir-Fry with Garlic and Scallions?
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-Infused Eggplant Stir-Fry with Garlic and Scallions?
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-Infused Eggplant Stir-Fry with Garlic and Scallions 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-Infused Eggplant Stir-Fry with Garlic and Scallions 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.
