Pan-Fried Miso Glazed Eggplant with Scallions and Sesame

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 recipe, ready in about 25 minutes, pairs Japanese eggplant, white miso paste, mirin 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.

Ingredients

• 2 medium, sliced into 1/2-inch rounds Japanese eggplant
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 stalks, thinly sliced scallions
• 1 tbsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.