Charred Miso-Glazed Eggplant Donburi Bowl

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet and savory miso-glazed eggplant slices charred on the grill, served over steamed rice with scallions and sesame seeds. This Japanese-inspired vegetarian recipe (vegan option), ready in about 25 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 380 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: 15 min Serves 4 Japanese cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
4 cups cooked short grain rice
2, thinly sliced scallions
1 tbsp toasted sesame seeds

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp sesame oil until smooth and glossy.
Step 2: Brush the miso glaze generously over the cut sides of 2 medium halved Japanese eggplants.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Place eggplant halves cut-side down and grill for 5-6 minutes until charred and caramelized. Flip and grill for another 3-4 minutes until tender.
Step 4: Divide 4 cups cooked short grain rice into 4 bowls. Slice grilled eggplant and arrange on top.
Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately.