Stir-Fried Eggplant with Miso and Garlic

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

Tender eggplant slices stir-fried in a savory miso and garlic sauce, balanced with a touch of sweetness and a hint of spice. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs tablespoons vegetable oil, thinly sliced garlic cloves, tablespoons white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 2 large sliced Japanese eggplants (about 14 ounces) in a single layer and stir-fry for 5-6 minutes, turning occasionally, until the eggplant is tender and golden on the edges.
  2. Step 2: Push the eggplant to the side and add 4 thinly sliced garlic cloves. Stir-fry the garlic for 30 seconds until fragrant but not browned.
  3. Step 3: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar until smooth. Pour this mixture over the eggplant and garlic in the wok.
  4. Step 4: Toss everything gently to coat the eggplant evenly with the sauce. Cook for another 2 minutes until the sauce thickens slightly and clings to the eggplant.
  5. Step 5: Remove from heat and sprinkle 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions over the dish before serving.

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Frequently asked questions

How long does Stir-Fried Eggplant with Miso and Garlic 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 Stir-Fried Eggplant with Miso and Garlic?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Eggplant with Miso and Garlic?

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 Stir-Fried Eggplant with Miso and Garlic 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 Stir-Fried Eggplant with Miso and Garlic 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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