Grilled Miso-Glazed Eggplant Donburi

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender grilled eggplant brushed with a savory miso glaze served over steamed rice for a comforting Japanese-inspired bowl. This japanese-inspired rice & grains (vegetarian) ready in about 30 minutes pairs eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (about 500g) eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 4 cups steamed short-grain rice
• 2 stalks, thinly sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Preheat a grill pan over medium-high heat. Cut 2 medium eggplants lengthwise into 1/2-inch thick slices, brush both sides with 2 tbsp vegetable oil, and grill for 4-5 minutes per side until tender and charred.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar until smooth and well combined.
3. Step 3: Brush the miso glaze generously onto each grilled eggplant slice, then grill for an additional 1-2 minutes per side until the glaze caramelizes and becomes fragrant.
4. Step 4: Divide 4 cups steamed short-grain rice between 4 bowls. Arrange the glazed eggplant slices on top, then garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.