Miso-Glazed Eggplant Donburi with Scallions and Toasted Sesame

By AislePrompt Editorial · ·

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 drafted and published.

Roasted eggplant glazed with a savory miso sauce served over steamed rice, garnished with scallions and toasted sesame seeds for an umami-rich Japanese rice bowl. This Japanese-inspired healthy bowl recipe (vegetarian), ready in about 50 minutes, pairs eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 15 min Cook: 35 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until clear. Combine with 1 1/4 cups water in a pot, bring to boil over high heat, reduce to low, cover and simmer for 15 minutes until tender.
  2. Step 2: Preheat oven to 425°F. Cut 2 medium eggplants in half lengthwise and score flesh in a diamond pattern, being careful not to pierce the skin.
  3. Step 3: Brush eggplant flesh with 2 tbsp vegetable oil and place cut side up on a baking sheet. Roast for 25 minutes until tender and golden around edges.
  4. Step 4: Meanwhile, in a small bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth.
  5. Step 5: Remove eggplants from oven and brush the miso glaze generously over the flesh. Return to oven for an additional 5 minutes until glaze is bubbling and caramelized.
  6. Step 6: To serve, place steamed jasmine rice in bowls, top with miso-glazed eggplant halves, and garnish with 3 tbsp thinly sliced scallions and 1 tbsp toasted sesame seeds.

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