Creamy Miso-Glazed Eggplant Donburi with Garlic and Sesame

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender eggplant slices glazed with a savory miso sauce, served over steamed rice and garnished with garlic and toasted sesame seeds for a satisfying Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 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 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.

Ingredients

• 2, cut into 1/2-inch thick slices medium eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp granulated sugar
• 3, minced garlic cloves
• 2 tbsp vegetable oil
• 4 cups steamed short-grain rice
• 1 tbsp toasted sesame seeds
• 2 tbsp thinly sliced scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp granulated sugar until smooth.
2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Add the 2 sliced eggplants in a single layer and cook for 4 minutes per side until golden and tender.
4. Step 4: Pour the miso glaze over the eggplants and cook, turning occasionally, for 2 more minutes until the sauce thickens and coats the eggplant slices.
5. Step 5: Divide 4 cups steamed short-grain rice into serving bowls, arrange glazed eggplant slices on top, and sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced scallions before serving.