Vegetarian Miso-Glazed Eggplant Donburi with Scallions

By AislePrompt Editorial · ·

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.

Rich miso-glazed eggplant served over steamed rice, garnished with scallions and sesame seeds for a satisfying vegetarian bowl. This Japanese-inspired vegetarian recipe (vegetarian bowl), ready in about 40 minutes, pairs Japanese 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

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp toasted sesame oil until smooth and glossy.
  2. Step 2: Brush 2 medium Japanese eggplants halved lengthwise with 2 tbsp vegetable oil and place cut side up on a baking sheet. Spread the miso glaze evenly over the cut surfaces.
  3. Step 3: Roast the eggplants in the oven for 25-30 minutes until tender and caramelized at the edges, basting once halfway through with remaining glaze.
  4. Step 4: Divide 3 cups steamed white rice among 4 bowls. Place miso-glazed eggplant halves on top and garnish with 3 thinly sliced scallion stalks and 1 tbsp toasted sesame seeds before serving.

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