Japanese-Inspired Miso Glazed Roasted Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 savory miso sauce served over steamed rice, garnished with scallions and sesame seeds. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs eggplants, 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 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: 10 min Cook: 30 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium (about 1 lb), halved lengthwise eggplants
3 tbsp (white or yellow) miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil
3 stalks, thinly sliced scallions
1 tbsp toasted sesame seeds
4 cups, cooked steamed Japanese short-grain rice

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Instructions

Step 1: Preheat the oven to 425°F. Brush 2 medium halved eggplants generously with 2 tbsp vegetable oil, then place cut side up on a rimmed baking sheet.
Step 2: Roast the eggplants for 25 minutes until tender and golden brown on top, checking for softness by piercing with a fork.
Step 3: While the eggplants roast, whisk together 3 tbsp miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar in a small bowl until smooth and glossy.
Step 4: Remove the eggplants from the oven and brush the miso glaze evenly over the cut surfaces. Return to the oven and broil for 3-4 minutes until the glaze bubbles and caramelizes lightly.
Step 5: To serve, divide 4 cups of steamed Japanese short-grain rice among bowls, place the glazed eggplant halves on top, and garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds for added aroma and texture.