Pan-Fried Miso-Glazed Eggplant with Sesame and Scallions

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

Tender pan-fried eggplant slices brushed with a savory miso glaze, topped with toasted sesame seeds and fresh scallions for a bright finish. This japanese-inspired vegetarian ready in about 25 minutes pairs Japanese eggplant, vegetable oil, white miso paste 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.

★ 4.4 (11 ratings) Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium Japanese eggplants into 1/2-inch thick rounds. Pat dry with paper towels to remove excess moisture.
  2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tsp soy sauce, and 1 tsp sugar until smooth.
  3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add eggplant slices in a single layer and cook for 4-5 minutes per side until golden and tender.
  4. Step 4: Brush each cooked eggplant slice generously with the miso glaze and cook for an additional 1 minute per side, allowing the glaze to caramelize slightly.
  5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the eggplant before serving.

Frequently asked questions

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

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 japanese eggplant from drying out.

Can I substitute ingredients in Pan-Fried Miso-Glazed Eggplant with Sesame and Scallions?

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 Sesame and Scallions 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.

Is Pan-Fried Miso-Glazed Eggplant with Sesame and Scallions 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.

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