Creamy Miso-Glazed Eggplant Donburi with Scallions and Sesame

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 drafted and published.

Roasted eggplant glazed with a rich miso sauce served over steamed rice, garnished with scallions and toasted sesame seeds for a satisfying vegetarian bowl. This Japanese-inspired game-day recipe (vegetarian), ready in about 40 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 350 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 350 cal/serving

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Ingredients

2 medium, halved lengthwise eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
2 tbsp vegetable oil
4 cups steamed white rice
3 stalks, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F. Score 2 medium halved eggplants lengthwise in a crosshatch pattern, then brush each half with 2 tablespoons vegetable oil. Place cut side up on a baking sheet and roast for 25 minutes until tender and golden at edges.
Step 2: While eggplants roast, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon sake, and 1 teaspoon sugar in a bowl until smooth.
Step 3: Remove eggplants from oven and brush the miso glaze generously over the cut surfaces. Return to the oven and broil for 3-4 minutes until the glaze bubbles and caramelizes slightly.
Step 4: Divide 4 cups steamed white rice into serving bowls. Place one glazed eggplant half on top of each portion.
Step 5: Garnish with 3 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.