Pan-Fried Miso-Glazed Eggplant with Scallion and Sesame
Silky eggplant slices pan-fried until golden and glazed with a sweet-savory miso sauce, finished with scallions and toasted sesame seeds for crunch. This japanese-inspired vegetarian ready in about 25 minutes pairs white miso paste, mirin, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds Japanese eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 3 tbsp vegetable oil
- 2, thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Mix 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tsp sugar in a small bowl until smooth; set aside.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 sliced Japanese eggplants (1/2-inch rounds) in a single layer and fry for 4 minutes on each side until golden brown and tender.
- Step 3: Lower heat to medium-low and brush both sides of the eggplant slices generously with the miso glaze. Cook for 1-2 minutes per side until the glaze caramelizes and becomes sticky.
- Step 4: Transfer glazed eggplant to a serving plate and sprinkle 2 thinly sliced scallions and 1 tbsp toasted sesame seeds over the top while still warm.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Miso-Glazed Eggplant with Scallion and Sesame 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 Pan-Fried Miso-Glazed Eggplant with Scallion and 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 white miso paste from drying out.
Can I substitute ingredients in Pan-Fried Miso-Glazed Eggplant with Scallion and 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 Pan-Fried Miso-Glazed Eggplant with Scallion and Sesame 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.
What goes well with Pan-Fried Miso-Glazed Eggplant with Scallion and Sesame?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
