Miso Stir-Fried Eggplant

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Eggplant slices cooked in a savory-sweet miso sauce with ginger and garlic, finished with sesame seeds for a simple, umami-packed side. This Asian recipe (gluten-free), ready in about 25 minutes, pairs eggplant, sesame oil, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, sliced into 1/2-inch thick rounds eggplant
• 2 tbsp sesame oil
• 3 tbsp miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp, grated ginger
• 2 cloves, minced garlic
• 1/4 cup water
• 2, sliced (for garnish) green onions
• 1/4 cup (for garnish) sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 2 medium eggplants (sliced into 1/2-inch thick rounds) and cook for 4-5 minutes per side until golden brown and tender, then set aside.
2. Step 2: In a small bowl, whisk 3 tbsp miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, and 2 minced garlic cloves. Add 1/4 cup water and stir until smooth.
3. Step 3: Return the eggplant to the skillet and pour the miso sauce over. Cook for 3-4 minutes, stirring occasionally, until sauce thickens and coats the eggplant.
4. Step 4: Garnish with 2 green onions (sliced) and 1/4 cup sesame seeds.