Stir-fried Eggplant and Asparagus with Sesame Miso

Vibrant eggplant & crisp asparagus meet in a soul-stirring sesame miso dance. This veggie stir-fry is a flavour fiesta made from pantry staples! Who needs takeout when you can whip up this veggie wonderland? Sizzling eggplant, crunchy asparagus, & a secret sesame miso sauce No recipe needed, just grab your wok & get creative! #FreestyleFeast #KitchenAdventures

My fridge was singing with possibilities and my pantry echoed with inspiration. Tonight, leftovers wouldn’t be yesterday’s news, they’d be the stars of a brand new dish! No recipe, just pure freestyle cooking and a dance of flavors waiting to be devoured.

First, I sliced Asian eggplants into bite sized peices, each one ready to soak up all the flavours tossed on it. Asparagus spears, trimmed and vibrant, joined the party. Into the hot wok they went, sizzling in oil until the eggplant softened and the asparagus tender crisp.

Now, for the secret weapon: sesame miso sauce. Mellow miso, packed with umami punch, joined with the sweet mirin and sake. A touch of sugar sprinkled in, harmonizing the taste. Water, to add a bit of moisture, blended them all into a smooth dish.   Finally, a sprinkle of black sesame seeds to give that nutty flavour and make it more presentable.

Spoon to mouth, the flavours exploded. Soft eggplant, matched well with the crisp asparagus. The sesame miso, a complex flavour, lingered on my tongue, a testament to the power of simple ingredients and a dash of creativity.

This wasn’t just a dish; it was a culinary adventure, a reminder that the most delicious meals often come from leftovers and a willingness to experiment. So, next time your pantry whispers and your fridge sings, grab your wok, channel your inner chef, and whip up your own edible masterpiece. You might just surprise yourself with the culinary masterpiece you create!

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Stir-fried Eggplant and Asparagus with Sesame Miso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Freestyle


Vibrant eggplant & crisp asparagus meet in a soul-stirring sesame miso dance. This veggie stir-fry is a flavour fiesta made from pantry staples!





  • 3 Asian eggplants, thinly sliced
  • 12 asparagus spears, trimmed and cut into 2-inch pieces
  • 1 tbsp black sesame seeds
  • oil, for frying

Miso Sauce


  1. In a small bowl, whisk together the miso paste, mirin, sake, brown sugar, and water until smooth. Set aside.
  2. Heat a wok or large pan over medium-high heat with enough oil to coat the bottom.
  3. Add the sliced eggplant and cook, stirring occasionally, until softened and slightly browned, about 5 minutes.
  4. Add the asparagus pieces and stir-fry for another 2 minutes, until slightly crisp-tender.
  5. Pour the prepared miso sauce into the pan and gently stir to coat the vegetables. Lower the heat slightly and simmer for 1-2 minutes, allowing the flavours to meld.
  6. Turn off the heat and sprinkle with black sesame seeds. Serve immediately with rice or noodles, if desired.


10 Responses

  1. Eha Carr says:


  2. A simple but very flavourful side dish.

  3. I love both eggplant and asparagus, but i don’t think I’ve ever combined them hem in one dish – how interesting! Also, loving the use of miso and sesame and overall the Asian vibe. Delicious!

  4. I have never combined, eggplant and asparagus, but this sounds amazing! After shopping yesterday, I even have all the ingredients on hand. My eggplants are the tiny brinjal (Indian. Eggplants) and I think they will work just perfectly for this dish.

  5. Hannah says:

    I feel like you must have written this recipe just for me! It’s so many of my favorite flavors on one of my favorite veggies. I’m definitely making it this weekend!

    • Raymund says:

      Honestly, partly yes , as I grow my blogging circle and know wonderful bloggers around the world, I try to think and adjust what I post to inspire this small online foodie community of ours. You are the first vegan blogger that I follow, so sometimes when I cook, if its vegan, I do sometimes think will Hannah be happy or cook this kind of dish.

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