Garlic and Herb Miso-Glazed Eggplant Donburi

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

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.

A comforting Japanese-inspired rice bowl topped with miso-glazed eggplant infused with garlic and fresh herbs. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs Japanese eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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: 10 min Cook: 25 min Serves 3 Japanese cuisine 360 cal/serving

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Ingredients

2 medium, sliced lengthwise into 1/2-inch thick strips Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
3 cloves, minced garlic cloves
2 tbsp olive oil
3 cups cooked short grain rice
2 stalks, sliced thin green onions
4 leaves, thinly sliced for garnish shiso leaves or fresh basil
1 tbsp for garnish toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 3 minced garlic cloves until smooth.
Step 2: Brush 2 sliced Japanese eggplants with 2 tbsp olive oil on both sides, then evenly coat each slice with the miso glaze mixture. Arrange the eggplant slices on a baking sheet lined with parchment paper.
Step 3: Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until tender, caramelized, and the glaze is bubbly and slightly crisp.
Step 4: Divide 3 cups cooked short grain rice into bowls. Top with the roasted miso-glazed eggplant slices. Garnish each bowl with 2 sliced green onions, 1 tbsp toasted sesame seeds, and 1 shredded shiso leaf or fresh basil for a fresh herbal note. Serve warm.