Nonstick Pan-Seared Miso-Glazed Eggplant
Tender eggplant slices pan-seared in a nonstick skillet and coated with a sweet-savory miso glaze for a rich umami flavor. This asian-inspired vegetarian (vegetarian) ready in about 22 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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 large, cut into 1/2-inch thick rounds eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 tsp, toasted sesame seeds
- 2 tbsp chopped scallions
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a nonstick pan over medium-high heat until shimmering. Add 1 large sliced eggplant rounds in a single layer and cook for 4 minutes without moving until bottoms are golden brown.
- Step 3: Flip the eggplant slices and cook another 3 minutes until tender. Reduce heat to medium-low and brush the tops with half of the miso glaze.
- Step 4: Flip again and brush the other side with the remaining glaze, cooking for 1 more minute until the glaze thickens and coats the eggplant.
- Step 5: Transfer to a serving plate and sprinkle with 1 tsp toasted sesame seeds and 2 tbsp chopped scallions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nonstick Pan-Seared Miso-Glazed Eggplant take to make?
Total time is about 22 minutes (10 min prep + 12 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 Nonstick Pan-Seared Miso-Glazed Eggplant?
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 Nonstick Pan-Seared Miso-Glazed Eggplant?
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 Nonstick Pan-Seared Miso-Glazed Eggplant for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Nonstick Pan-Seared Miso-Glazed Eggplant 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.
