Caramelized Miso-Glazed Eggplant Donburi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender eggplant slices glazed with a savory miso sauce served over steamed rice for a comforting Japanese bowl. This japanese-inspired rice & grains (vegetarian, gluten free) ready in about 25 minutes pairs medium (about 1 lb) eggplant, 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.

Ingredients

• 2 medium (about 1 lb) eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tsp sesame oil
• 3 cups cooked Japanese short-grain rice
• 2 stalks, thinly sliced green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Slice 2 medium eggplants into 1/2-inch thick rounds and then cut rounds in half. Heat 2 tsp sesame oil in a large skillet over medium heat and add the eggplant pieces in a single layer. Cook for 4-5 minutes per side until golden and tender, then remove and set aside.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
3. Step 3: Return the skillet to medium heat and pour the miso glaze mixture into the pan. Cook for 2-3 minutes, stirring constantly until the sauce thickens and becomes glossy.
4. Step 4: Add the cooked eggplant back into the skillet and toss gently to coat each piece thoroughly with the miso glaze. Cook for another 1-2 minutes until caramelized and fragrant.
5. Step 5: Divide 3 cups cooked Japanese short-grain rice into bowls and top evenly with the glazed eggplant. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.