Pan-Seared Miso-Glazed Eggplant with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Tender eggplant slices pan-seared and brushed with a savory-sweet miso glaze, finished with toasted sesame seeds for a delightful umami flavor. This Greek recipe (vegetarian), ready in about 30 minutes, pairs Japanese eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 15 min Serves 4 Japanese cuisine 120 cal/serving

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Ingredients

2 medium Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp granulated sugar
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2 stalks green onions, thinly sliced

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Instructions

Step 1: Cut 2 medium Japanese eggplants into 1/2-inch thick slices lengthwise, then lightly salt both sides and set on paper towels for 10 minutes to draw out moisture.
Step 2: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp granulated sugar in a small bowl until smooth.
Step 3: Pat eggplant slices dry with paper towels. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 4: Add eggplant slices in a single layer, cooking for 4-5 minutes per side until golden and tender.
Step 5: Lower heat to medium and brush each side of eggplant slices generously with the miso glaze. Cook for 1 minute per side more to caramelize the glaze, being careful not to burn.
Step 6: Remove eggplant from skillet and transfer to a serving plate. Sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.
Step 7: Serve warm as a flavorful side or vegetarian main.