Miso-Glazed Eggplant Donburi with Scallion and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted eggplant slices coated in a sweet and savory miso glaze served over steamed rice, garnished with scallions and toasted sesame seeds. This japanese (vegetarian) ready in about 30 minutes pairs eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 2 medium eggplants into 1/2-inch thick slices lengthwise.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
  3. Step 3: Brush both sides of the eggplant slices with 2 tbsp vegetable oil, then arrange on a baking sheet lined with parchment paper.
  4. Step 4: Roast the eggplant for 15 minutes until softened and lightly browned.
  5. Step 5: Remove from oven and generously brush the miso glaze on one side of each eggplant slice.
  6. Step 6: Return to oven and broil for 3-4 minutes until the glaze is bubbling and caramelized, watching closely to prevent burning.
  7. Step 7: Divide 3 cups steamed Japanese short-grain rice among bowls, top with the miso-glazed eggplant slices.
  8. Step 8: Garnish with 2 thinly sliced scallion stalks and sprinkle 1 tbsp toasted sesame seeds over the top before serving.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Scallion and 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 eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Scallion and 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 Scallion and 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 Scallion and 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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