Vegan Sesame Miso Eggplant


Asian-inspired eggplant.

Prep Time:
15 mins
Cook Time:
11 mins
Total Time:
26 mins
4 servings


  • 1 tablespoon sesame oil

  • 1 pound Japanese eggplant, sliced into strips

  • 1 orange bell pepper, sliced

  • ¼ cup white miso

  • 1 tablespoon soy sauce

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon white vinegar

  • 1 tablespoon water

  • 1 clove garlic, minced

  • 2 tablespoons sesame seeds, or more to taste


  1. Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.

  2. Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.

Nutrition Facts (per serving)

130 Calories
7g Fat
15g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 130
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 870mg 38%
Total Carbohydrate 15g 5%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 5g
Vitamin C 57mg 287%
Calcium 70mg 5%
Iron 2mg 9%
Potassium 399mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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