Citrus Ginger Miso Glazed Eggplant Donburi

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 drafted and published.

Roasted eggplant glazed in a tangy citrus ginger miso sauce served over steamed rice for a savory vegan bowl. This Japanese vegan recipe, ready in about 45 minutes, pairs medium eggplants, white miso paste, and fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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: 15 min Cook: 30 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Brush both sides with 2 tbsp vegetable oil and arrange on a baking sheet. Roast for 20 minutes until tender and lightly browned.
  2. Step 2: While the eggplant roasts, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, 1/4 cup orange juice, and 1 tbsp sesame oil in a small bowl until smooth and glossy.
  3. Step 3: Remove eggplant from oven and brush each slice generously with the miso glaze. Return to oven for 5-7 minutes until the glaze is caramelized and bubbling.
  4. Step 4: Divide 4 cups steamed jasmine rice into four bowls. Top each bowl with the glazed eggplant slices. Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions per bowl before serving.

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