Pan-Seared Miso-Glazed Eggplant with Scallion Rice
Sliced eggplant pan-seared with a savory miso glaze, served atop fragrant scallion rice for a satisfying vegetarian dish. 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 280 calories and feeds 3, 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 Japanese eggplant, sliced into 1/2-inch rounds
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 cup jasmine rice
- 1 1/4 cups water
- 3 stalks scallions, thinly sliced
- 1 tsp sesame seeds, toasted
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a pot, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and let rest.
- Step 2: While rice cooks, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar in a small bowl until smooth.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium Japanese eggplant slices (1/2-inch rounds) in a single layer and cook for 3 minutes until golden, then flip and cook another 3 minutes.
- Step 4: Brush the miso glaze generously over the cooked side of each eggplant slice, then flip and brush the other side. Continue cooking for 1-2 minutes until glaze thickens and becomes shiny and caramelized.
- Step 5: Fluff the cooked rice with a fork and fold in 3 thinly sliced scallions. Serve the miso-glazed eggplant over scallion rice and sprinkle with 1 tsp toasted sesame seeds.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Miso-Glazed Eggplant with Scallion Rice take to make?
Total time is about 30 minutes (5 min prep + 25 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 Rice?
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 Rice?
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 Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Rice 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.
