Miso-Glazed Eggplant Donburi with Brown Rice and Scallions

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

Roasted eggplant glazed with a savory miso sauce served over nutty brown rice and garnished with scallions for a comforting Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 60 minutes, pairs eggplants, cut into 1-inch cubes, brown rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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: 50 min Serves 4 Japanese cuisine 360 cal/serving

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Ingredients

2 medium eggplants, cut into 1-inch cubes
1 cup brown rice
2 1/4 cups water
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tbsp brown sugar
1 tsp sesame oil
3 scallions, thinly sliced
1 tbsp toasted sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium cubed eggplants with 2 tbsp vegetable oil and spread evenly on a baking sheet. Roast for 25 minutes until golden and tender, flipping halfway through.
Step 2: While eggplant roasts, rinse 1 cup brown rice under cold water and combine with 2 1/4 cups water in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes until the water is absorbed and rice is tender. Remove from heat and let rest.
Step 3: In a small saucepan over low heat, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, 1 tbsp brown sugar, and 1 tsp sesame oil. Warm gently until sugar dissolves and sauce is smooth.
Step 4: Transfer roasted eggplant to a bowl and toss with the miso glaze until fully coated and glossy.
Step 5: Divide the cooked brown rice into 4 bowls, top with miso-glazed eggplant, sprinkle with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve warm.