Miso-Glazed Eggplant Donburi with Sesame-Soy Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender roasted eggplant glazed with a savory miso sauce served over steamed rice with a nutty sesame-soy drizzle. This japanese-inspired rice & grains (vegetarian) ready in about 40 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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 330 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Score the flesh of 2 medium Japanese eggplants halved lengthwise in a crosshatch pattern, being careful not to cut through the skin. Brush with 2 tbsp vegetable oil and place flesh-side up on a baking sheet.
  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. Spread this miso glaze evenly over the scored eggplant flesh.
  3. Step 3: Roast eggplants in the oven for 25-30 minutes until the flesh is tender and caramelized at the edges.
  4. Step 4: While eggplants roast, warm 3 cups cooked short-grain rice in serving bowls. In a small bowl, mix 1 tbsp toasted sesame seeds, 1 tsp sesame oil, and 1 tsp soy sauce to make the sesame-soy drizzle.
  5. Step 5: When eggplants are done, place one half on top of each rice bowl, spooning any miso glaze that pooled onto the eggplant. Drizzle with the sesame-soy mixture and sprinkle 2 thinly sliced scallions over each bowl before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Sesame-Soy Drizzle?

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 white miso paste from drying out.

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

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 Sesame-Soy Drizzle 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 Sesame-Soy Drizzle 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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