Miso-Simmered Eggplant with Scallions and Toasted Sesame
Soft eggplant pieces gently simmered in a savory miso broth, topped with fresh scallions and toasted sesame seeds for an umami-rich side dish. This Japanese-inspired vegetarian recipe, ready in about 30 minutes, pairs Japanese eggplants, white miso paste, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 3 medium, cut into 2-inch chunks Japanese eggplants
- 3 tbsp white miso paste
- 2 cups dashi stock
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- 3 stalks, thinly sliced scallions
- 1 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 medium Japanese eggplants cut into 2-inch chunks and sauté for 5-6 minutes until edges begin to soften and brown.
- Step 2: In a separate bowl, whisk together 3 tbsp white miso paste, 2 cups dashi stock, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
- Step 3: Pour the miso broth over the eggplant in the skillet. Reduce heat to low, cover, and simmer gently for 10 minutes until eggplant is tender and infused with broth flavors.
- Step 4: Remove lid and simmer uncovered for another 2 minutes to slightly thicken the sauce. Serve garnished with 3 thinly sliced scallion stalks and 1 tbsp toasted sesame seeds.
Frequently asked questions
How long does Miso-Simmered Eggplant with Scallions and Toasted Sesame take to make?
Total time is about 30 minutes (10 min prep + 20 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 Scallions and Toasted Sesame?
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 japanese eggplants from drying out.
Can I substitute ingredients in Miso-Simmered Eggplant with Scallions and Toasted Sesame?
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 Scallions and Toasted Sesame 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-Simmered Eggplant with Scallions and Toasted Sesame 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.
