Grilled Miso-Glazed Eggplant Donburi with Scallions
Tender grilled eggplant brushed with a savory-sweet miso glaze, served over steamed rice and topped with fresh scallions. This japanese-inspired rice & grains (vegetarian) ready in about 30 minutes pairs white miso paste, mirin, sake 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Miso-Glazed Eggplant Donburi with Scallions take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Miso-Glazed Eggplant Donburi with Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Grilled Miso-Glazed Eggplant Donburi with Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Miso-Glazed Eggplant Donburi with Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Miso-Glazed Eggplant Donburi with Scallions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
