Stir-Fried Miso Eggplant with Scallion and Ginger

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 miso-glazed eggplant stir-fried with fresh scallions and fragrant ginger for a savory vegetarian dish. This Japanese-inspired Super Bowl recipe (vegetarian, gluten free), ready in about 25 minutes, pairs Japanese eggplant, white miso paste, scallions 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 rice, quinoa, or a quick salad. 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

2 medium (about 400g), cut into 1-inch chunks Japanese eggplant
2 tbsp white miso paste
3, sliced thinly scallions
1 tbsp, finely grated fresh ginger
2, minced garlic cloves
2 tbsp vegetable oil
1 tsp sesame oil
1 tbsp soy sauce
3 tbsp water
1 tsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant but not browned.
Step 2: Add 2 medium Japanese eggplants cut into 1-inch chunks and stir-fry for 5-6 minutes, stirring frequently, until the eggplant softens and edges begin to caramelize.
Step 3: Stir together 2 tbsp white miso paste, 1 tbsp soy sauce, and 3 tbsp water in a small bowl until smooth. Pour this mixture over the eggplant, stirring to coat evenly and cook for another 2 minutes until the sauce thickens and clings to the eggplant.
Step 4: Drizzle 1 tsp sesame oil over the eggplant and toss with 3 sliced scallions. Remove from heat and sprinkle 1 tsp toasted sesame seeds on top before serving.