Simmered Miso-Glazed Eggplant with Scallion and Ginger

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender eggplant simmered in a savory miso glaze, accented with fresh scallions and ginger for a warm umami-rich side dish. This Japanese-inspired sushi recipe (vegetarian), ready in about 30 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 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.

Ingredients

• 2 medium (about 400g) Japanese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sake
• 1/2 cup water
• 1 tsp grated fresh ginger
• 2 stalks thinly sliced scallions
• 2 tbsp vegetable oil

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

Instructions

1. Step 1: Cut 2 medium Japanese eggplants into 1-inch thick rounds. Heat 2 tbsp vegetable oil in a large skillet over medium heat and sauté the eggplant rounds for 3-4 minutes per side until softened and edges start to brown.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, 1/2 cup water, and 1 tsp grated fresh ginger until smooth.
3. Step 3: Pour the miso mixture over the eggplants in the skillet and reduce heat to low. Simmer covered for 8-10 minutes until the eggplant absorbs the glaze and the sauce slightly thickens.
4. Step 4: Remove from heat and sprinkle 2 thinly sliced scallion stalks over the eggplant before serving warm.