French-Inspired Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender roasted eggplant glazed with a savory miso sauce served over steamed rice for a fusion of French technique and Asian flavor. This French-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Japanese eggplants, halved lengthwise, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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 medium Japanese eggplants, halved lengthwise
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 3 cups steamed white rice
• 2 stalks scallions, thinly sliced
• 1 tsp toasted sesame seeds
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. Brush 2 halved Japanese eggplants with 2 tbsp olive oil and place cut side up on a baking sheet. Roast for 20 minutes until flesh softens.
2. Step 2: While eggplants roast, 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.
3. Step 3: Remove eggplants from oven and brush the miso glaze generously over the cut surfaces. Return to oven and broil for 5 minutes until the glaze bubbles and caramelizes.
4. Step 4: Divide 3 cups steamed white rice among bowls. Place the glazed eggplant halves on top.
5. Step 5: Garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately.