Miso Eggplant
This delicious sautéed miso eggplant stir-fry recipe makes for a quick and easy side dish or main course. A Chinese eggplant dish, it combines tender eggplant with a nutty, aromatic, umami soy sauce and is topped with scallions and white sesame seeds. 
I might be biased, but I think eggplant is incredibly underrated. It’s one of my favorite fruits (yes, it’s a fruit!), and I use it frequently in main dishes like my eggplant meatballs and as a side with recipes like my Asian grilled eggplant and this eggplant stir fry. My go-to for quick, nutritious meals, this miso eggplant is coated in an umami sauce with a bold savory flavor and is so good I’ve been known to eat it on its own. This Chinese eggplant dish is my favorite way to prepare the produce! Not only is it super tasty, but all the ingredients combine and cook in a single skillet, keeping prep time minimal and the cooking time quick. Quick and easy, it’s one nutritious side dish my entire family will eat, and it’s always a hit with family and friends!
Why You Will Love This Sautéed Miso Eggplant Recipe
- If you’re a fan of Asian flavors, the umami miso paste and soy sauce mixture of this miso eggplant will have you practically licking your plate.
- From start to finish, this delicious Chinese eggplant recipe is ready to eat in 20 minutes or less making for an easy weeknight meal.
- Leftovers store and reheat well so you can enjoy a nutritious, tasty side dish for several days.
- Full of traditional Chinese and Japanese flavors, this Miso Eggplant recipe is a good way to use up eggplant and is so tasty it will have even the biggest eggplant haters and eggplant lovers alike asking for seconds and thirds.
- This easy recipe is versatile and can work as a great side dish or a quick meal on its own.
- This Miso Eggplant is vegetarian, nut-free, dairy-free, and gluten-free-friendly!
What Is The Best Type of Eggplant For Miso Eggplant Stir-Fry?
This purple fruit (It’s not actually a vegetable!) has many different names in my house: Eggplant (North America), Aubergine (UK), Brinjal (South Africa), and Melanzane (Italy). It not only comes with different names but also in many different varieties. Chinese eggplant is best for this particular miso eggplant recipe, but there are 4 different types of eggplant that you can use:
- Japanese Eggplant and Chinese Eggplant: These are two different types of eggplant, but I’m lumping them together here because they’re similar in appearance and flavor. For instance, slightly smaller eggplant options, they are long and thin in shape and have a sweeter taste than the other two varieties listed below. They also have a thinner skin with fewer seeds (which is what makes eggplant bitter). As a result, they have a creamy texture when cooked whereas other eggplant varieties are meatier in consistency.
- Italian Eggplant: This is the type of eggplant I use most often in my recipes that aren’t Asian-inspired. It looks similar to Globe Eggplants but is darker in colour and slightly smaller in size. I find it has a sweeter taste and lacks the bitterness that some other varieties of eggplant have.
- Globe or American Eggplant: These are the types of eggplant found most commonly in North America. A type of larger eggplant, these have a meaty texture. I find that Globe Eggplant have a spongier texture compared to other varieties and therefore absorb a lot of oil when cooking.
Ingredients You Will Need To Make This Miso Eggplant Stir-Fry
- Eggplant: As mentioned, Chinese eggplant works best for this recipe. They cook fabulously, becoming tender and sweet! You can typically find them in Asian markets, specialty grocery stores, or a local farmers market.
- Sesame oil: This adds a bold, nutty flavor to the dish. I don’t recommend substituting any other oil!
- Ginger and garlic: I love cooking with fresh ginger and garlic! Once sautéed, they become bold and fragrant, adding a savory, pungent quality to this dish with a bit of a kick.
- Miso paste: Any type of miso paste, but white miso paste is the most common. It’s a fermented paste made from organic whole soybeans, rice, and barley and has an umami flavor profile with a subtle nutty taste that adds incredible depth to this miso eggplant dish.
- Rice vinegar: Can be substituted for apple cider vinegar.
- Soy sauce: Regular soy sauce or light soy sauce gives the sauce a delicious umami flavor; if you prefer, you can use coconut aminos or tamari for a gluten-free option.
- Scallions (green onions): Scallions have a sweet, zesty, and classic onion flavor. They are the same as a green onion and can be used interchangeably. I use both the white and green parts for this dish!
You can find a full list of ingredients for this Chinese eggplant dish in the recipe card below.
How to Make This Chinese Eggplant Dish
- Use a sharp knife to cut the stem off the eggplant. Then, cut it into 1-inch pieces, half each piece lengthwise, and cut the remaining pieces into long, thin strips. Alternatively, you can slice the eggplant into long strips. Then, use the tip of a paring knife to create a crisscross pattern across the eggplant flesh. I also like to use clean paper towels to pat the eggplant dry, removing any excess moisture before I begin.
- Heat sesame oil in a large skillet over medium-high heat. Once hot, add half the eggplant pieces, and cook on each side for about 2-3 minutes or until the eggplant is golden brown. Transfer it to a plate, and repeat with the remaining eggplant, adding more sesame oil to the pan as needed.
- Add more sesame oil to the pan along with the garlic and ginger, and sauté for 2 minutes. Then, add in the miso paste, rice vinegar, honey, soy sauce, and water, whisking to combine. Once the sauce is well blended, bring the mixture to a gentle simmer. Add in half the chopped scallions, and continue to simmer until the sauce begins to thicken.
- Return the cooked eggplant to the pan, and use a spatula to stir and coat the pieces in the sauce. Garnish the miso eggplant with the remaining scallions and white sesame seeds or toasted sesame seeds, and enjoy warm!
Can I Make This Miso Eggplant Recipe in the Oven?
Yes! To do so, dice the eggplant as normal. Then, arrange the pieces in a single layer on a large pan sheet lined with parchment paper, and bake at roughly 400°F until tender, stirring halfway through. this should take about 30 minutes. In the meantime, whisk the miso sauce in a small bowl. Then, brush it over the roasted eggplant, and serve immediately. Or, transfer the dish back to the oven to broil for just a few minutes to create a slightly caramelized effect.
Is This Miso Eggplant Spicy?
No, this chinese eggplant dish has a slightly tangy taste with bold, salty, umami flavors reminiscent of traditional Chinese and Japanese cuisine. That said, if you want to add a bit of heat, you can add a drizzle of chili garlic sauce, sliced Sichuan peppers, Thai chiles, red pepper flakes, or red chilis before serving. Or, if you prefer a sweeter taste, feel free to whisk brown sugar, coconut sugar, or a little honey in with the miso sauce.
What To Serve With This Miso Eggplant Recipe
I love serving this eggplant stir-fry recipe as a side dish with protein-rich main courses such as Asian grilled salmon skewers, sticky Asian wings, Asian pork meatballs, or even cooked ground pork or chicken. However, it’s also great as a main dish over Jasmine rice, brown rice, cauliflower rice, or tossed into a stir-fry! Save any extra sauce to drizzle on top. When enjoying it on its own, I like to add a simple green salad for a bit of extra nutrients and to make my meal a little more filling.
What About Leftovers?
This Miso Eggplant is best served right away while it’s still warm. Cooked eggplant tends to get a little soggy as it cools. However, you can store leftovers in an airtight container in the refrigerator for 2-3 days. Or, freeze cooked and cooled savory miso glazed eggplant for up to 2 months! When you’re ready to serve, thaw the miso eggplant in the fridge overnight. Reheat it in a large nonstick skillet or large wok with a neutral oil like avocado oil, vegetable oil, light olive oil, or cooking spray over medium heat. You can also microwave leftovers, but they’re more likely to be mushy.
Here are a few more delicious recipes with eggplant that you might enjoy:
- Eggplant Parmesan
- Middle Eastern Roasted Eggplant Salad
- Pork & Eggplant Stir-Fry
- Garlic & Herb Grilled Eggplant
- Middle Eastern Lamb Stuffed Eggplant
- Chopped Eggplant, Almond & Herb Salad
If you make this Miso Eggplant stir-fry recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Miso Eggplant
Ingredients
- 3 chinese eggplant
- 2-3 tbsp sesame oil
- 1 tbsp finely chopped ginger
- 2 cloves garlic finely chopped
- 2 tbsp miso paste
- 2 tsp rice vinegar
- 1 tbsp honey
- 2 tsp soy sauce
- 2 tbsp water
- 4 scallions chopped
- 2 tsp white sesame seeds
Instructions
- Cut the stem end off of the eggplant and then cut the eggplant into 1 inch pieces, half each piece lengthwise and then cut into long thin strips.
- Heat 1 tbsp sesame oil in a nonstick skillet on medium high heat. Once hot add in half of the eggplant and cook for 2-3 minutes per side until golden brown in color. Set the cooked eggplant aside on a plate and repeat with the remaining eggplant (you may need to add more sesame oil to the pan if it’s too dry).
- Add 1 tbsp of sesame oil to the pan along with the garlic and ginger, saute for 2 minutes before adding in the miso paste, rice vinegar, honey, soy sauce and water, whisk so that the sauce is well blended and bring to a gentle simmer. Add in ½ of the chopped scallions and leave to simmer for 2 minutes until the sauce begins to thicken.
- Return the eggplant slices to the pan, use a spatula to gently stir so that the eggplant pieces are all well coated in the sauce. Garnish with the remaining chopped scallions and white sesame seeds.
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