Pan-Fried Miso Eggplant with Scallion and Sesame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Eggplant slices pan-fried until tender and caramelized, glazed with a savory miso sauce, and garnished with fresh scallions and toasted sesame seeds. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs Japanese eggplants, salt, vegetable oil 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.

Prep: 20 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sprinkle 1 tsp salt evenly over 2 medium sliced Japanese eggplants and let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add eggplant slices in a single layer and pan-fry for 4-5 minutes per side until golden brown and tender.
  3. Step 3: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 2 tbsp water until smooth.
  4. Step 4: Reduce heat to medium-low, pour miso sauce over the eggplant slices in the skillet, and cook for 2 minutes, spooning sauce over the eggplant until it thickens and coats each piece.
  5. Step 5: Transfer to serving plate and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.

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