Baked Eggplant Miso Donburi with Sesame and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted eggplant glazed with a savory miso sauce served over steamed rice and topped with toasted sesame seeds and fresh scallions. This japanese-inspired rice & grains (vegetarian) ready in about 40 minutes pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Brush 2 medium Japanese eggplant slices with 1 tbsp vegetable oil and place on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and golden.
  2. Step 2: While eggplant roasts, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil in a small bowl until smooth.
  3. Step 3: Remove eggplant from oven and brush both sides generously with the miso glaze. Return to oven and bake for another 8 minutes until the glaze is caramelized and bubbling.
  4. Step 4: Divide 4 cups cooked short-grain rice evenly among four bowls. Top each bowl with the glazed eggplant slices.
  5. Step 5: Garnish with 3 thinly sliced scallions and 2 tbsp toasted sesame seeds. Serve immediately for a comforting and flavorful donburi.

Frequently asked questions

How long does Baked Eggplant Miso Donburi with Sesame and Scallions take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Eggplant Miso Donburi with Sesame and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep japanese eggplants from drying out.

Can I substitute ingredients in Baked Eggplant Miso Donburi with Sesame and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Eggplant Miso Donburi with Sesame and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Eggplant Miso Donburi with Sesame and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes