Baked Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Roasted eggplant brushed with a rich miso glaze, served over steamed rice for a comforting Japanese-inspired vegetarian bowl. This Japanese-inspired Easter recipe (vegetarian), ready in about 35 minutes, pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Serves 4 Japanese cuisine 280 cal/serving

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Ingredients

3 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp sesame oil
4 cups cooked short-grain rice
2 tsp toasted sesame seeds
2 tbsp thinly sliced scallions

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Instructions

Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. Place 3 halved Japanese eggplants cut side up on the sheet.
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 tsp sesame oil until smooth and glossy.
Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Roast in the oven for 25 minutes until the eggplants are tender and the glaze is caramelized and bubbling.
Step 4: To serve, divide 4 cups cooked short-grain rice into bowls, top each with a miso-glazed eggplant half, then sprinkle with 2 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions for a nutty, fresh finish.