Pan-Fried Miso Glazed Eggplant with Scallions and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender eggplant slices pan-fried and brushed with a sweet-savory miso glaze, topped with fresh scallions and toasted sesame seeds for a rich umami appetizer. This japanese-inspired vegetarian ready in about 25 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 140 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the 2 medium Japanese eggplants sliced into 1/2-inch rounds in a single layer, cooking for 3-4 minutes per side until golden brown and tender.
  3. Step 3: Reduce heat to medium-low. Brush each eggplant slice generously with the miso glaze and cook for an additional 1-2 minutes per side until the glaze is sticky and caramelized.
  4. Step 4: Transfer the glazed eggplant to a serving plate. Sprinkle 2 thinly sliced scallion stalks and 1 tbsp toasted sesame seeds over the top. Serve warm as a side or appetizer.

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Frequently asked questions

How long does Pan-Fried Miso Glazed Eggplant with Scallions 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 Scallions 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 Scallions 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 Scallions and 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.

What goes well with Pan-Fried Miso Glazed Eggplant with Scallions 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.

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