Simmered Miso-Glazed Eggplant with Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender eggplant pieces simmered in a savory miso glaze, topped with fresh scallions for a comforting Japanese side dish. This japanese (vegetarian) ready in about 25 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 120 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.

★ 4.0 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium Japanese eggplants into 1-inch thick rounds, then halve each round. Heat 2 tbsp vegetable oil in a large skillet over medium heat and add the eggplant pieces. Cook for 4-5 minutes per side until golden and tender, then remove and set aside.
  2. Step 2: In the same skillet, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 cup water. Stir and bring to a simmer over medium-low heat until the sauce thickens slightly, about 3 minutes.
  3. Step 3: Return the eggplant to the skillet and gently coat with the miso glaze. Simmer together for 2 more minutes to let flavors meld and the eggplant absorb the sauce.
  4. Step 4: Transfer to a serving dish and garnish with 2 thinly sliced scallions for a fresh, mild onion flavor.

Frequently asked questions

How long does Simmered Miso-Glazed Eggplant with Scallions 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 Simmered 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 japanese eggplant from drying out.

Can I substitute ingredients in Simmered 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 Simmered Miso-Glazed Eggplant with Scallions 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 Simmered Miso-Glazed Eggplant with Scallions 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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