Soy-Glazed Eggplant Stir Fry with Sesame and Scallions

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

Tender eggplant cubes sautéed and coated in a savory soy glaze, finished with toasted sesame seeds and fresh scallions for an umami-packed stir fry. This japanese-inspired street food (vegetarian) ready in about 25 minutes pairs Japanese eggplants, vegetable oil, 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 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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium Japanese eggplants into 1-inch cubes. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté for 6-8 minutes, stirring occasionally, until they are soft and lightly browned.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet and cook for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp brown sugar. Cook for another 3-4 minutes, stirring gently, until the sauce thickens and evenly coats the eggplant.
  4. Step 4: Remove from heat and sprinkle 3 thinly sliced scallions, 1 tbsp toasted sesame seeds, and 1/4 tsp red chili flakes (if using) over the top. Toss lightly to combine and serve immediately.

Frequently asked questions

How long does Soy-Glazed Eggplant Stir Fry with Sesame and 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 Soy-Glazed Eggplant Stir Fry 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 eggplants from drying out.

Can I substitute ingredients in Soy-Glazed Eggplant Stir Fry 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 Soy-Glazed Eggplant Stir Fry with Sesame and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Soy-Glazed Eggplant Stir Fry 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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