Silky Miso-Glazed Eggplant Donburi with Scallions and Sesame

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 developed and reviewed.

Tender roasted eggplant glazed with a savory miso sauce, served over steamed rice and topped with toasted sesame seeds and fresh scallions. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs eggplants, halved lengthwise, 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: 30 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium (about 1 lb each) eggplants, halved lengthwise
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
4 cups cooked short grain rice
3 stalks scallions, thinly sliced
1 tbsp toasted sesame seeds
1 tsp sesame oil

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Instructions

Step 1: Preheat oven to 400°F. Score the cut sides of 2 medium eggplants lengthwise in a diamond pattern about 1/4-inch deep.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth.
Step 3: Brush the cut sides of the eggplants with 2 tbsp vegetable oil and place cut-side up on a baking sheet lined with parchment paper.
Step 4: Roast eggplants for 25 minutes until tender and slightly caramelized.
Step 5: Remove from oven and brush the miso glaze evenly over the cut sides of the eggplants. Return to oven and broil on high for 3-5 minutes until the glaze bubbles and darkens slightly.
Step 6: To serve, spoon 1 cup cooked short grain rice into each bowl, top with half an eggplant, drizzle with 1 tsp sesame oil, sprinkle with 1 tbsp toasted sesame seeds and 3 sliced scallions.
Step 7: Serve warm and enjoy the silky, umami-rich eggplant over rice.