Sauteed Eggplant with Spicy Miso Sauce

4.8 from 5 reviews

This sweet, savory and spicy sauteed eggplant recipe is a popular traditional appetizer served all over Japan.


  • 2 dried Chinese red chilies (finely chopped)
  • 1 small eggplant, chopped bite size (about 3 cups)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon miso paste
  • 1 stalk scallion (finely chopped)
  • 3 tablespoons water

For the sauce:

  • 2 tablespoons sake
  • 1 1/2 tablespoon mirin
  • 1 1/2 tablespoon soy sauce


  1. Put the eggplant in a bowl of cold water and soak for 10 minutes.
  2. Mix all the ingredients for the sauce in a bowl and set aside.
  3. Drain and pat the eggplant dry with paper towels.
  4. In a large pan over medium heat, add vegetable oil, sesame oil and dried chilies. Cook for 1 minute.
  5. Add eggplant and cook until the pieces soften (about 3-4 minutes).
  6. Turn the heat up to high, add sauce and cook for one minute.
  7. Add sugar, stir well and cook for one minute.
  8. Add miso paste and water, stir and cook for 3-4 minutes, until eggplant is tender.
  9. Transfer to a bowl and top with chopped scallions. Serve immediately.


This sauteed eggplant dish will keep refrigerated for up to 3 days.


Keywords: recipe, side, vegetarian, vegan

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