Pan-Seared Eggplant with Miso and Sesame

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

Crispy eggplant slices coated in a savory-sweet miso glaze, finished with a sprinkle of toasted sesame seeds and fresh scallions. This japanese-inspired vegan ready in about 22 minutes pairs eggplant, white miso paste, 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 "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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Pan-Seared Eggplant with Miso and Sesame take to make?

Total time is about 22 minutes (10 min prep + 12 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-Seared Eggplant with Miso 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 eggplant from drying out.

Can I substitute ingredients in Pan-Seared Eggplant with Miso 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-Seared Eggplant with Miso 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.

Is Pan-Seared Eggplant with Miso and Sesame vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes