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stir fried japanese eggplant

Sauteed Japanese Eggplant

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Stir fries
  • Method: Stove top
  • Cuisine: Japanese
  • Diet: Vegan


Tender eggplants seasoned with a ginger, miso, and sesame sauce that is simply irresistible.


  • 1 tablespoon vegetable oil or grapeseed oil
  • 3 Japanese eggplant, stems removed
  • 2 scallions, finely chopped
  • 4 shiitake mushrooms, finely chopped
  • 1 tablespoons fresh ginger, minced
  • 2 tablespoons water
  • 1 teaspoon white miso paste
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • Salt and pepper, to taste


  1. In a skillet over medium heat, add the vegetable oil and swirl it around to coat the entire surface.
  2. Place the three eggplants in the skillet and cook for 3 minutes. Flip the eggplants over and cook for another 3 minutes, or until the eggplants are tender. Turn the heat off and transfer the eggplants to a cutting board. Let them cool to room temperature. Leave the skillet on the stove top as you will be using it again.
  3. Mix the water, miso paste, sesame oil, and soy sauce in a bowl.
  4. Season with salt and pepper and set aside.
  5. Using a sharp knife, slice each eggplant into 4 pieces, lengthwise. Set aside.
  6. Use the same skillet and turn the heat to medium high. Add the scallions, shiitake mushrooms, and ginger, and cook for 3 minutes, until the mushrooms are slightly caramelized.
  7. Add the sliced eggplant and the sauce and stir fry for 1 minute, until the eggplant is warm.
  8. Transfer to a plate and serve.


Refrigerate leftovers in a storage container for up to 2 days. 


  • Serving Size: 1 serving
  • Calories: 183
  • Sugar: 9.6g
  • Sodium: 154.5mg
  • Fat: 12.2g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 18.4g
  • Fiber: 8.2g
  • Protein: 4g
  • Cholesterol: 0mg
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