Miso-Simmered Eggplant with Ginger and Scallions

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

Tender eggplant simmered in a savory miso broth infused with fresh ginger and topped with vibrant scallions for an umami-rich side. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs white miso paste, water, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 110 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium saucepan, whisk together 3 tbsp white miso paste with 1 1/2 cups water until smooth and no lumps remain.
  2. Step 2: Add 1 tbsp grated fresh ginger, 1 tbsp sesame oil, and 1 tbsp soy sauce to the miso broth, stirring to combine.
  3. Step 3: Add 2 medium Japanese eggplants cut into 1-inch chunks to the saucepan. Bring the mixture to a simmer over medium heat.
  4. Step 4: Cover and simmer the eggplant for 12-15 minutes, stirring occasionally, until the eggplant is very tender and has absorbed the broth flavors.
  5. Step 5: Transfer the eggplant and broth to a serving dish and sprinkle with 3 thinly sliced scallions and 1 tsp toasted sesame seeds if using.
  6. Step 6: Serve warm as a flavorful side dish to rice or grilled proteins.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Miso-Simmered Eggplant with Ginger 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-Simmered Eggplant with Ginger 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-Simmered Eggplant with Ginger 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-Simmered Eggplant with Ginger 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-Simmered Eggplant with Ginger 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.

Related recipes