Grilled Miso-Glazed Eggplant Donburi with Scallions and Sesame

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Tender grilled eggplant brushed with a savory-sweet miso glaze, served over steaming white rice and topped with toasted sesame seeds and fresh scallions. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 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 3, 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: 15 min Serves 3 Japanese cuisine 320 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 sugar
1 tbsp vegetable oil
3 cups cooked short-grain rice
3 stalks, thinly sliced scallions
2 tsp toasted sesame seeds
1 tsp, for drizzling soy sauce

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth and glossy.
Step 2: Heat grill or grill pan to medium-high. Brush 2 halved Japanese eggplants lengthwise with 1 tbsp vegetable oil.
Step 3: Grill the eggplant halves cut side down for 4-5 minutes until tender and grill marks appear. Flip and brush cut sides generously with the miso glaze.
Step 4: Grill the glazed sides for an additional 3-4 minutes, basting with more glaze halfway, until caramelized and sticky.
Step 5: To serve, divide 3 cups cooked short-grain rice between 3 bowls. Place a grilled eggplant half on top of each bowl.
Step 6: Sprinkle each with 2 tsp toasted sesame seeds and 3 thinly sliced scallions. Drizzle 1 tsp soy sauce over the eggplant for extra umami.