Miso-Glazed Eggplant Donburi with Toasted Sesame Seeds
Tender roasted eggplant glazed with sweet and savory miso sauce served over steamed rice and finished with toasted sesame seeds. This japanese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium 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 350 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.
Ingredients
- 2 medium Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp granulated sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 4 cups steamed white rice
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Step 1: Preheat oven to 400°F. Cut 2 medium Japanese eggplants in half lengthwise and score the flesh in a crosshatch pattern. Brush the cut sides with 1 tbsp vegetable oil and place cut side up on a baking sheet.
- Step 2: Roast eggplants for 25 minutes until flesh is tender and golden.
- Step 3: Meanwhile, in a small saucepan over low heat, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp granulated sugar, and 1 tbsp soy sauce. Stir constantly until sugar dissolves and sauce thickens slightly, about 3 minutes.
- Step 4: Remove eggplants from oven and generously brush the miso glaze over the cut surfaces. Return to oven and broil on high for 3-4 minutes until glaze is bubbling and caramelized.
- Step 5: To serve, spoon 1 cup steamed white rice per bowl, top with a roasted eggplant half, drizzle with any remaining glaze, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.
Equipment for this recipe
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Frequently asked questions
How long does Miso-Glazed Eggplant Donburi with Toasted Sesame Seeds 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 Toasted Sesame Seeds?
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 medium japanese eggplants from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Toasted Sesame Seeds?
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 Toasted Sesame Seeds 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 Toasted Sesame Seeds 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.
