Pan-Seared Miso-Glazed Eggplant Donburi with Scallions and Sesame

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Soft eggplant slices glazed with a savory-sweet miso sauce, quickly pan-seared and served over rice with toasted sesame and fresh scallions. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 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 320 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: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium, cut into 1/2-inch thick rounds Japanese eggplants
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
4 cups cooked short-grain rice
3 stalks, thinly sliced scallions
1 tablespoon toasted sesame seeds
2 tablespoons water

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Instructions

Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 teaspoon sugar, and 2 tablespoons water until smooth and set aside.
Step 2: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Add 2 medium Japanese eggplants cut into 1/2-inch rounds in a single layer. Cook for 3-4 minutes on each side until golden and softened.
Step 3: Pour the miso glaze over the eggplant in the skillet and cook for another 2 minutes, spooning the sauce over the eggplant until it thickens and coats each piece.
Step 4: Divide 4 cups cooked short-grain rice into 4 bowls. Arrange the glazed eggplant on top, then sprinkle with 3 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving warm.