Pan-Seared Miso-Glazed Eggplant with Scallion Drizzle
Tender eggplant slices pan-seared and brushed with a savory miso glaze, topped with a fresh scallion and sesame drizzle. This japanese-inspired vegetarian (vegetarian) ready in about 25 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 2, 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds Japanese eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3, thinly sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and well combined.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 medium Japanese eggplant slices (about 1/2-inch thick) in a single layer and cook for 4 minutes per side until golden brown and tender.
- Step 3: Brush each side of the eggplant slices generously with the miso glaze and cook for an additional 1-2 minutes per side until the glaze caramelizes and becomes fragrant.
- Step 4: Transfer eggplant to a serving plate and drizzle with a mixture of 3 thinly sliced green onions and 1 tbsp toasted sesame seeds for a fresh, nutty finish. Serve warm as a side or appetizer.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Miso-Glazed Eggplant with Scallion Drizzle 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-Seared Miso-Glazed Eggplant with Scallion Drizzle?
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-Seared Miso-Glazed Eggplant with Scallion Drizzle?
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 Miso-Glazed Eggplant with Scallion Drizzle for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Miso-Glazed Eggplant with Scallion Drizzle 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.
