Simmered Miso-Glazed Eggplant with Sesame and Scallions

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

Tender eggplant simmered in a savory miso glaze, enriched with toasted sesame and fresh scallions for a deeply flavorful side dish. This japanese (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 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.

Prep: 10 min Cook: 20 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. Heat 1 tbsp vegetable oil in a large skillet over medium heat and sear the eggplant slices for 3 minutes per side until golden and slightly softened.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, 1 tsp sugar, and 1/2 cup water until smooth and combined.
  3. Step 3: Pour the miso mixture over the seared eggplants in the skillet. Reduce heat to low, cover, and simmer gently for 8 minutes until the eggplant is tender and the sauce thickens.
  4. Step 4: Remove the lid and drizzle 1 tbsp sesame oil over the eggplants. Cook uncovered for 2 more minutes to let the glaze coat and slightly caramelize.
  5. Step 5: Transfer to a serving dish and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions for a fresh, nutty finish.

Frequently asked questions

How long does Simmered Miso-Glazed Eggplant with Sesame and Scallions take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sesame and 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 Sesame and 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 Sesame and 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 Sesame and 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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