Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions
Pan-seared eggplant slices glazed in a savory-sweet miso sauce, served over steamed rice and garnished with sesame seeds and scallions. This japanese-inspired vegetarian (vegetarian) ready in about 25 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 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.
Ingredients
- 1 large (about 1 lb), sliced into 1/2-inch thick rounds eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 cups steamed jasmine rice
- 1 tbsp toasted sesame seeds
- 2, thinly sliced scallions
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb eggplant slices and sear for 3-4 minutes per side until golden brown and tender.
- Step 3: Reduce heat to medium-low and brush each side of the eggplant with the miso glaze. Cook for an additional 1-2 minutes per side until the glaze thickens and coats the eggplant with a shiny finish.
- Step 4: Divide 3 cups steamed jasmine rice into bowls. Arrange glazed eggplant slices on top, then sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over each serving before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 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 Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions?
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 Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions?
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 Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions 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 Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions 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.
