Seared Miso-Glazed Eggplant with Scallions and Sesame

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 eggplant slices pan-seared and brushed with a savory-sweet miso glaze, finished with fresh scallions and toasted sesame seeds for an umami-rich vegetarian dish. This Japanese-inspired vegetarian recipe, ready in about 25 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.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 180 cal/serving

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

Ingredients

2 medium Japanese eggplant, sliced into 1/2-inch rounds
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
3 scallions, thinly sliced
1 tbsp toasted sesame seeds
1 tsp fresh ginger, grated
1 clove garlic, minced

Nonstick skillets worth buying → 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: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove until smooth to create the miso glaze.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 2 medium Japanese eggplant slices (1/2-inch thick) in a single layer and sear for 3-4 minutes per side until golden and tender.
Step 3: Brush the top side of each eggplant slice generously with the miso glaze after flipping, then cook the second side for another 3-4 minutes, brushing again once more near the end to build a thick glaze.
Step 4: Remove eggplant from the skillet and arrange on a serving plate. Sprinkle 3 thinly sliced scallions and 1 tbsp toasted sesame seeds evenly over the top.
Step 5: Serve warm as a flavorful vegetarian side or main dish with steamed rice.