Hidden Sesame Miso Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Tender roasted eggplant halves glazed with a savory-sweet miso sesame sauce, served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs small Japanese 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 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 320 cal/serving

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Ingredients

3, halved lengthwise small Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tsp grated fresh ginger
1 tbsp toasted sesame seeds
2 thinly sliced scallions
3 cups cooked Japanese short grain rice

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

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Instructions

Step 1: Preheat oven to 425°F. Place 3 halved Japanese eggplants cut-side up on a lined baking sheet.
Step 2: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth.
Step 3: Brush the miso glaze generously over the cut surfaces of the eggplants.
Step 4: Roast eggplants for 20-25 minutes until tender and the glaze is caramelized and slightly bubbling.
Step 5: Serve each eggplant half over 1 cup cooked Japanese short grain rice, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.