Sticky Miso-Glazed Eggplant Donburi with Scallions
Roasted eggplant brushed with a sticky miso glaze served over steamed rice, garnished with fresh scallions and toasted sesame seeds for a comforting Japanese-inspired bowl. This japanese-inspired rice & grains (vegetarian, gluten free option) ready in about 35 minutes pairs medium Japanese eggplant, 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 3, 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 eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cups cooked short-grain rice
- 1/4 cup scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Slice 2 medium Japanese eggplants lengthwise into 1/2-inch thick halves. Score the flesh in a criss-cross pattern without piercing the skin.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil until smooth.
- Step 3: Place the eggplant halves flesh-side up on a baking sheet lined with parchment paper. Brush each half generously with the miso glaze.
- Step 4: Roast eggplants in the preheated oven for 20-25 minutes until the flesh is tender and caramelized at the edges, basting once halfway through with more glaze.
- Step 5: Divide 3 cups cooked short-grain rice into 3 serving bowls. Top each with the roasted miso-glazed eggplant halves. Garnish with 1/4 cup thinly sliced scallions and sprinkle 1 tbsp toasted sesame seeds over each bowl before serving.
Frequently asked questions
How long does Sticky Miso-Glazed Eggplant Donburi with Scallions take to make?
Total time is about 35 minutes (10 min prep + 25 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 Sticky Miso-Glazed Eggplant Donburi with 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 medium japanese eggplant from drying out.
Can I substitute ingredients in Sticky Miso-Glazed Eggplant Donburi with 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 Sticky Miso-Glazed Eggplant Donburi with Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sticky Miso-Glazed Eggplant Donburi with Scallions vegetarian?
Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
