Classic Japanese 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 with a savory miso sauce served over steamed rice, a comforting and flavorful Japanese bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs medium 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: 15 min Cook: 30 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 2 medium eggplants in half lengthwise and score the flesh in a diamond pattern about 1/2 inch deep. Brush each half with 2 tbsp vegetable oil.
  2. Step 2: Place eggplants cut side up on a baking sheet and roast for 20-25 minutes until tender and golden brown.
  3. Step 3: Meanwhile, in a small saucepan over low heat, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar. Stir continuously for 3-4 minutes until sauce is smooth and slightly thickened.
  4. Step 4: Remove roasted eggplants from oven and brush the miso glaze generously over the cut surfaces. Return to oven for 5 more minutes to caramelize the glaze.
  5. Step 5: To serve, spoon 3 cups steamed Japanese short-grain rice into individual bowls. Place miso-glazed eggplant halves on top, garnishing with 2 thinly sliced scallions and 1 tsp toasted sesame seeds.

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