Garlic 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.

Tender roasted eggplant glazed with a savory garlic miso sauce served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Japanese eggplants, white miso paste, soy sauce 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.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Score the flesh of 3 halved Japanese eggplants in a crosshatch pattern without cutting through the skin. Brush with 2 tbsp vegetable oil and place cut-side up on a baking sheet.
  2. Step 2: Roast eggplants for 25 minutes until tender and slightly caramelized.
  3. Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp granulated sugar, 4 minced garlic cloves, and 2 tsp sesame oil in a small bowl.
  4. Step 4: Remove eggplants from oven and brush generously with the miso glaze. Return to oven and broil on high for 3-4 minutes until bubbly and slightly charred.
  5. Step 5: Divide 4 cups steamed Japanese short-grain rice into bowls. Top each bowl with two miso-glazed eggplant halves.
  6. Step 6: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.

Related recipes