Sautéed Eggplant with Miso and Scallions Donburi

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Tender eggplant sautéed in a savory miso glaze and served over steamed rice with fresh scallions, showcasing a Japanese comfort bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs Japanese eggplant, vegetable oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 340 cal/serving

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Ingredients

2 medium, cut into 1-inch cubes Japanese eggplant
3 tbsp vegetable oil
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
2 tbsp water
4 cups steamed short-grain rice
3 stalks, thinly sliced scallions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium Japanese eggplants cut into 1-inch cubes and sauté for 8-10 minutes until tender and browned on edges.
Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 2 tbsp water until smooth.
Step 3: Pour the miso mixture over the eggplant in the skillet and cook for 2-3 minutes, stirring gently until the sauce thickens and coats the eggplant evenly.
Step 4: Divide 4 cups steamed short-grain rice into four bowls. Top each bowl with the miso-glazed eggplant and garnish with 3 thinly sliced scallions. Serve warm.