Spicy Miso Braised Eggplant

I used to only like eggplant in baba ghanoush, and over time that came to include other roasted eggplant. Eating in its whole form was something I only started to like a couple of months ago when I started to cook it myself and this is one of my favorite ways to cook it even though pan-frying eggplant does require a solid amount of oil (that’s also why Chinese restaurant eggplant tastes so good!!). I made this for my parents while were in Tahoe and they loved!

I used:

  • 2 chinese eggplants, cut into ~3 inch long sections and then into fourths
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 scallion, thinly sliced, separated into whites + light greens, and darks
  • neutral cooking oil
  • roasted sesame seeds


  • 1 tbsp soy sauce
  • 1 tbsp white miso paste
  • 1 tbsp chili oil (more or less, depending on how spicy your oil is!)
  • 1 tsp sesame oil
  • splash of rice vinegar
  • 1/2 cup water

To make:

  • salt the eggplants for 10 minutes and then rinse and pat dry — this helps to reduce the amount of moisture in the eggplant, requiring less oil to cook
  • mix together sauce of miso, soy sauce, chili oil, sesame oil, rice vinegar, and water
  • heat up oil in a pan over medium heat and add eggplants in, immediately give the eggplant a few quick tosses to coat evenly in oil
  • pan fry until eggplant pieces are golden brown and softened ~10-12 minutes, stirring every few minutes, adding more oil as needed. alternatively, air fry at 400F for 15 minutes
  • remove eggplants from pan
  • heat up additional oil and sauté ginger, ginger, scallion until fragrant, ~1-2 minutes
  • add in the eggplant and sauce, toss and let simmer for ~2 minutes until sauce reaches desired consistency
  • garnish with scallion and roasted sesame seeds