Pan-Roasted Eggplant with Miso Glaze and Toasted Sesame

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

Eggplant slices pan-roasted until tender and caramelized, brushed with a sweet-savory miso glaze and sprinkled with toasted sesame seeds. This japanese-inspired vegetarian (vegetarian) ready in about 30 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 180 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: 20 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 medium eggplant slices (1/2-inch thick) in a single layer, cooking for 4-5 minutes until golden brown and tender on the bottom.
  3. Step 3: Flip eggplant slices and brush the top side generously with the prepared miso glaze. Cook for another 4 minutes until the glaze thickens and caramelizes.
  4. Step 4: Remove eggplant from skillet and arrange on a serving plate. Repeat with remaining slices.
  5. Step 5: Sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced scallions over the glazed eggplant before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Roasted Eggplant with Miso Glaze and Toasted Sesame take to make?

Total time is about 30 minutes (10 min prep + 20 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-Roasted Eggplant with Miso Glaze and Toasted 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-Roasted Eggplant with Miso Glaze and Toasted 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-Roasted Eggplant with Miso Glaze and Toasted 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.

Is Pan-Roasted Eggplant with Miso Glaze and Toasted Sesame 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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