Stir-Fried Eggplant with Miso and Chili

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

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 developed and reviewed.

Tender eggplant cubes stir-fried in a rich miso-chili sauce for a bold vegetarian side dish. This Asian-inspired game-day recipe (vegetarian), ready in about 25 minutes, pairs eggplants, miso paste, chili paste 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 Asian cuisine 180 cal/serving

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Ingredients

2 medium, cut into 1-inch cubes eggplants
2 tbsp (white miso preferred) miso paste
1 tbsp chili paste
2 tbsp sesame oil
1 tbsp soy sauce
3 cloves, minced garlic cloves
1 stalk, sliced for garnish green onion
1/4 cup water
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 2 medium eggplants cut into 1-inch cubes and stir-fry for 6-7 minutes until softened and edges start to brown.
Step 2: Push eggplant to the side of the pan and add 2 tbsp sesame oil along with 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 3: In a small bowl, mix 2 tbsp white miso paste, 1 tbsp chili paste, 1 tbsp soy sauce, and 1/4 cup water until smooth.
Step 4: Pour the miso-chili sauce into the pan with eggplant, stirring to coat everything evenly. Cook for 3-4 minutes until the sauce thickens and clings to the eggplant.
Step 5: Remove from heat and garnish with 1 sliced green onion stalk before serving warm.