Instant Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Quickly roasted eggplant glazed with a savory miso sauce served over steamed rice for a simple Japanese-inspired bowl. This Japanese-inspired Instant Pot recipe (vegetarian, gluten free), ready in about 35 minutes, pairs eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 Japanese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 large, cut into 1-inch thick slices eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp honey
2 tbsp vegetable oil
3 cups steamed white rice
1 tbsp toasted sesame seeds
2 thinly sliced scallions

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 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

Step 1: Preheat oven to 425°F. Place 1 large eggplant slices on a baking sheet and brush both sides with 2 tbsp vegetable oil. Roast for 20 minutes, flipping halfway, until tender and golden.
Step 2: While eggplant roasts, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp honey in a small bowl until smooth and glossy.
Step 3: Remove eggplant from oven and brush generously with the miso glaze on both sides. Return to oven and roast for an additional 5 minutes until glaze caramelizes slightly.
Step 4: Divide 3 cups steamed white rice evenly into 4 bowls. Arrange the miso-glazed eggplant slices on top.
Step 5: Garnish each bowl with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving immediately.