Sautéed Eggplant with Miso and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft eggplant slices glazed with savory miso and topped with vibrant scallions for a simple yet deeply flavored side dish. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs white miso paste, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 2 sliced Japanese eggplants and cook for 4-5 minutes per side until tender and golden brown.
  2. Step 2: Meanwhile, in a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated fresh ginger, and 2 minced garlic cloves until smooth.
  3. Step 3: Reduce heat to low, pour the miso glaze over the cooked eggplant slices in the skillet, and gently toss to coat, cooking for an additional 2 minutes until the sauce thickens and clings to the eggplant.
  4. Step 4: Remove from heat and sprinkle 3 thinly sliced scallions over the top before serving.

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Frequently asked questions

How long does Sautéed Eggplant with Miso and Scallions 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 Sautéed Eggplant with Miso and Scallions?

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 Sautéed Eggplant with Miso and Scallions?

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 Sautéed Eggplant with Miso and Scallions 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 Sautéed Eggplant with Miso and Scallions 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.

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