Grilled Miso-Glazed Eggplant Donburi with Scallion and Sesame

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

This Japanese-inspired bowl features tender grilled eggplant glazed with savory miso sauce served over steamed rice and topped with scallions and toasted sesame seeds. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 22 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 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 12 min Serves 2 Japanese cuisine 320 cal/serving

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Ingredients

2 medium, sliced lengthwise into 1/2-inch thick pieces Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil
2 cups cooked short-grain white rice
3 thinly sliced scallions
2 tbsp toasted sesame seeds
1 tsp sesame oil

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth to create the miso glaze.
Step 2: Preheat grill or grill pan to medium-high heat. Brush both sides of 2 medium sliced eggplants with 2 tbsp vegetable oil.
Step 3: Grill eggplant slices for 4 minutes per side until soft and grill marks appear. During last 2 minutes, brush generously with miso glaze and cook until the glaze caramelizes and becomes slightly sticky.
Step 4: Divide 2 cups cooked short-grain white rice between bowls. Top each with grilled miso-glazed eggplant slices.
Step 5: Drizzle 1 tsp sesame oil over each bowl. Garnish with 3 thinly sliced scallions and 2 tbsp toasted sesame seeds. Serve warm.