Seared Miso-Glazed Eggplant with Scallions

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender eggplant slices pan-seared and brushed with a savory miso glaze, topped with fresh scallions for a vibrant finish. This Japanese-inspired vegetarian recipe, ready in about 20 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.