Pan-Seared Eggplant with Miso Glaze and Scallions

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

Tender slices of eggplant pan-seared until golden and coated in a savory-sweet miso glaze, garnished with fresh scallions. This japanese-inspired vegetarian (vegetarian) ready in about 27 minutes pairs large (about 1 lb) 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 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.

Prep: 15 min Cook: 12 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 large eggplant into 1/2-inch thick rounds. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add eggplant slices and cook for 4-5 minutes per side until golden brown and tender.
  3. Step 3: While eggplant cooks, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp honey in a small bowl until smooth.
  4. Step 4: Once eggplant is cooked, reduce heat to low and brush each slice generously with the miso glaze. Cook for an additional 1-2 minutes until the glaze is warmed and slightly caramelized.
  5. Step 5: Transfer the glazed eggplant to a serving plate and sprinkle with 2 thinly sliced scallions and 1 tsp toasted sesame seeds for garnish.

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Frequently asked questions

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

Total time is about 27 minutes (15 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 Glaze 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 large (about 1 lb) eggplant from drying out.

Can I substitute ingredients in Pan-Seared Eggplant with Miso Glaze 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-Seared Eggplant with Miso Glaze and Scallions 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 Glaze 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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