Seared Miso-Glazed Eggplant with Scallions and Toasted Sesame
Tender eggplant slices caramelized with a savory miso glaze, topped with bright scallions and crunchy toasted sesame seeds for umami-packed flavor. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium 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 150 calories and feeds 4, 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 Japanese eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 stalks scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Slice 2 medium Japanese eggplants into 1/2-inch thick rounds. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer and sear for 3-4 minutes per side until golden brown and tender.
- Step 3: Lower heat to medium and brush the miso glaze generously over each eggplant slice. Cook for an additional 1-2 minutes per side until the glaze thickens and coats the eggplant with a shiny finish.
- Step 4: Transfer to a serving plate and sprinkle 3 thinly sliced scallions and 1 tbsp toasted sesame seeds over the top for freshness and crunch.
Frequently asked questions
How long does Seared Miso-Glazed Eggplant with Scallions and Toasted Sesame 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 Seared Miso-Glazed Eggplant with Scallions and Toasted Sesame?
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 medium japanese eggplant from drying out.
Can I substitute ingredients in Seared Miso-Glazed Eggplant with Scallions and Toasted Sesame?
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 and Toasted Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Seared Miso-Glazed Eggplant with Scallions and Toasted Sesame 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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