Miso-Glazed Eggplant Donburi with Ginger Scallion Dressing

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Caramelized miso-glazed eggplant served over steamed rice with a zesty ginger scallion dressing for a satisfying Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 40 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 380 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: 10 min Cook: 30 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

3 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp sake
1 tbsp granulated sugar
2 tbsp vegetable oil
3 cups steamed short-grain rice
3 stalks, finely sliced scallions
1 tbsp, grated fresh ginger
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F. Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar in a bowl until smooth.
Step 2: Brush cut sides of 3 halved Japanese eggplants evenly with 2 tbsp vegetable oil, then spread the miso glaze thickly over the cut surfaces.
Step 3: Place eggplants cut-side up on a baking sheet and roast for 25-30 minutes until caramelized and tender.
Step 4: While eggplants roast, prepare the dressing by combining 3 finely sliced scallions, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
Step 5: To serve, spoon 3 cups steamed short-grain rice into bowls, top with the miso-glazed eggplant halves, drizzle the ginger scallion dressing generously over the top, and sprinkle with 1 tbsp toasted sesame seeds.