Miso-Glazed Eggplant Donburi with Black Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Japanese-inspired rice bowl featuring tender miso-glazed eggplant topped with nutty black sesame seeds for a comforting vegetarian meal. This japanese-inspired new year (vegetarian) ready in about 35 minutes pairs medium 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 310 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.

★ 4.4 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut 3 medium Japanese eggplants in half lengthwise and score the flesh in a crosshatch pattern, about 1/4 inch deep.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth.
  3. Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Heat 2 tbsp vegetable oil in a large oven-safe skillet over medium heat, then place eggplants cut side down and sear for 3-4 minutes until golden.
  4. Step 4: Flip eggplants cut side up and transfer the skillet to the oven. Roast for 15-18 minutes until the eggplants are tender and the glaze has caramelized.
  5. Step 5: Divide 3 cups steamed short-grain white rice into bowls, top each with roasted miso-glazed eggplant halves, sprinkle with 2 tbsp black sesame seeds and 2 thinly sliced scallions. Serve immediately.

Frequently asked questions

How long does Miso-Glazed Eggplant Donburi with Black Sesame take to make?

Total time is about 35 minutes (10 min prep + 25 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 Miso-Glazed Eggplant Donburi with Black Sesame?

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 medium japanese eggplants from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Black Sesame?

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 Miso-Glazed Eggplant Donburi with Black Sesame 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 Miso-Glazed Eggplant Donburi with Black Sesame 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.

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