Pan-Seared Miso-Glazed Eggplant with Scallions

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Japanese-inspired eggplant glazed with savory miso and pan-seared to tender perfection, topped with fresh scallions for a delightful umami side. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving

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Ingredients

2 medium, sliced into 1/2-inch thick rounds Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
3, thinly sliced scallions

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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 glossy.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 medium Japanese eggplants sliced into 1/2-inch rounds in a single layer. Cook for 4-5 minutes per side until golden and tender.
Step 3: Reduce heat to low. Spoon the miso glaze evenly over the eggplant slices and cook for 1-2 minutes more until the glaze thickens and coats the eggplant.
Step 4: Transfer glazed eggplants to a serving plate and sprinkle 3 thinly sliced scallions on top. Serve immediately as a savory side or with steamed rice.