Seared Miso-Glazed Eggplant with Scallions
Tender eggplant slices pan-seared and brushed with a savory miso glaze, topped with fresh scallions for a vibrant finish. This japanese-inspired vegetarian ready in about 20 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds Japanese eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 stalks, thinly sliced scallions
- 1 tsp, toasted sesame seeds
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 set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium sliced Japanese eggplant rounds and sear for 3-4 minutes per side until golden brown and tender.
- Step 3: Reduce heat to medium-low and brush each eggplant slice generously with the miso glaze. Cook for 1-2 minutes until the glaze thickens slightly and coats the eggplant.
- Step 4: Remove eggplant from heat and sprinkle 3 thinly sliced scallion stalks and 1 tsp toasted sesame seeds over the top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Miso-Glazed Eggplant with Scallions take to make?
Total time is about 20 minutes (8 min prep + 12 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 Seared Miso-Glazed Eggplant with 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 Seared Miso-Glazed Eggplant with 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 Seared Miso-Glazed Eggplant with Scallions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Seared Miso-Glazed Eggplant with Scallions?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
