Sautéed Japanese Eggplant with Miso-Sesame Glaze

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Tender Japanese eggplant slices quickly sautéed and coated in a savory miso and sesame glaze that enhances the umami regional flavors of Japan. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs Japanese eggplants, vegetable oil, white miso paste 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

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

Ingredients

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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet 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 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering; add 3 medium Japanese eggplants sliced into 1/2-inch rounds in a single layer and sauté for 4-5 minutes per side until golden and tender.
Step 2: While eggplants cook, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar in a small bowl until smooth.
Step 3: Reduce heat to medium-low, pour miso glaze over eggplants in skillet, and gently toss to coat each piece; cook for 2 minutes until glaze thickens and clings to eggplant.
Step 4: Drizzle 1 tsp toasted sesame oil over the glazed eggplants and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving warm as a side or light main dish.