Quick Miso-Glazed Eggplant Stir Fry

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

A speedy stir fry featuring tender eggplant glazed in a savory miso sauce, perfect for a flavorful vegetarian weeknight dinner. This Japanese-inspired Instant Pot recipe (vegetarian), ready in about 25 minutes, pairs Japanese eggplants, vegetable oil, garlic cloves 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, cut into 1-inch slices Japanese eggplants
3 tablespoons vegetable oil
3 cloves, minced garlic cloves
1 tablespoon, grated ginger
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon brown sugar
2 tablespoons water
2 stalks, sliced diagonally green onions
1 teaspoon, toasted sesame seeds

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 medium Japanese eggplants cut into 1-inch slices and cook for 5-6 minutes, flipping occasionally until the eggplant is tender and golden on all sides.
Step 2: Push the eggplant to the side, add 3 minced garlic cloves and 1 tablespoon grated ginger to the pan, sautéing for 1 minute until fragrant but not browned.
Step 3: In a small bowl, whisk together 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon brown sugar, and 2 tablespoons water until smooth.
Step 4: Pour the miso sauce over the eggplant, stirring to coat well. Cook for another 2-3 minutes, allowing the sauce to thicken and glaze the eggplant.
Step 5: Remove from heat and sprinkle with 2 sliced green onions and 1 teaspoon toasted sesame seeds before serving.