Soy-Glazed Eggplant Stir Fry with Sesame and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

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.

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