Pan-Seared Eggplant with Miso and Sesame

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Crispy eggplant slices coated in a savory-sweet miso glaze, finished with a sprinkle of toasted sesame seeds and fresh scallions. This Japanese vegan recipe, ready in about 22 minutes, pairs eggplant, white miso paste, and rice vinegar 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 "Build a week of meals around this recipe" 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 large eggplant, cut into 1/2-inch slices
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 2 tbsp sesame seeds, toasted
• 2 scallions, thinly sliced
• 1 tbsp vegetable oil

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

Instructions

1. Step 1: In a bowl, mix 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil until smooth.
2. Step 2: Brush eggplant slices with the miso mixture on both sides.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add eggplant slices and cook for 4-5 minutes per side until golden and crispy.
4. Step 4: While eggplant cooks, toast 2 tbsp sesame seeds in a dry skillet until golden, then set aside.
5. Step 5: Arrange eggplant on a plate, sprinkle with toasted sesame seeds and 2 thinly sliced scallions.