Baked Miso-Glazed Eggplant Donburi with Sesame Rice
Roasted eggplant brushed with a sweet-savory miso glaze served over steamed sesame-infused rice, a comforting Japanese-inspired vegetarian bowl. This Japanese-inspired vegetarian recipe, ready in about 45 minutes, pairs 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.
Ingredients
- 2 medium, halved lengthwise eggplants
- 3 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 1 1/2 cups short-grain white rice
- 2 cups water
- 1 tbsp toasted sesame seeds
- 2, thinly sliced for garnish scallions
- optional, for serving pickled ginger
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Score the flesh of 2 medium halved eggplants in a crosshatch pattern, being careful not to pierce the skin.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 2 tsp sesame oil until smooth.
- Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Place eggplants cut side up on a baking sheet lined with parchment paper.
- Step 4: Roast eggplants in the preheated oven for 25-30 minutes until the flesh is tender and caramelized at the edges.
- Step 5: Meanwhile, rinse 1 1/2 cups short-grain white rice until water runs clear. Combine rice with 2 cups water in a pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- Step 6: Fluff the rice and stir in 1 tbsp toasted sesame seeds.
- Step 7: To serve, divide sesame rice between bowls, top each with a roasted eggplant half, garnish with 2 sliced scallions and optional pickled ginger.
Frequently asked questions
How long does Baked Miso-Glazed Eggplant Donburi with Sesame Rice take to make?
Total time is about 45 minutes (15 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 Miso-Glazed Eggplant Donburi with Sesame Rice?
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 eggplants from drying out.
Can I substitute ingredients in Baked Miso-Glazed Eggplant Donburi with Sesame Rice?
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 Miso-Glazed Eggplant Donburi with Sesame Rice 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 Miso-Glazed Eggplant Donburi with Sesame Rice 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.
