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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.