Grilled Miso-Glazed Eggplant Donburi with Scallions

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Tender grilled eggplant brushed with a savory-sweet miso glaze, served over steamed rice and topped with fresh scallions. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 30 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 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp sake
1 tbsp brown sugar
2 tbsp vegetable oil
3 cups steamed white rice
3, thinly sliced scallions
1 tbsp (optional) toasted sesame seeds
1 tsp sesame oil

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat. Brush 2 halved Japanese eggplants with 2 tbsp vegetable oil and grill cut side down for 5-6 minutes until tender and grill marks appear.
Step 2: In a small saucepan over low heat, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar. Warm gently while stirring until smooth and slightly thickened, about 3 minutes.
Step 3: Flip the grilled eggplants and brush the miso glaze generously over the cut sides. Grill for an additional 3 minutes until the glaze is caramelized and sticky.
Step 4: To serve, divide 3 cups steamed white rice among 4 bowls. Place the glazed eggplant halves on top, drizzle 1 tsp sesame oil over the rice, and garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds if using.