Lemon Garlic Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

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.

Roasted eggplant glazed with a tangy lemon garlic miso sauce served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs eggplants, olive oil, white miso paste 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: 30 min Serves 3 Japanese cuisine 320 cal/serving

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Ingredients

2 medium, halved lengthwise eggplants
2 tbsp olive oil
3 tbsp white miso paste
2 tbsp, freshly squeezed lemon juice
2 cloves, minced garlic cloves
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
3 cups, cooked steamed short-grain rice
2 stalks, thinly sliced scallions
1 tsp, toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F (200°C). Score the cut side of 2 medium eggplants lengthwise in a crisscross pattern without cutting through the skin. Brush the cut sides with 2 tbsp olive oil.
Step 2: Place the eggplants cut side up on a baking sheet lined with parchment paper and roast for 25 minutes until tender and lightly browned.
Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp freshly squeezed lemon juice, 2 minced garlic cloves, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
Step 4: Remove eggplants from oven and brush the miso glaze generously over the cut sides. Return to oven and broil on high for 3-4 minutes until the glaze bubbles and caramelizes.
Step 5: To serve, divide 3 cups cooked steamed short-grain rice into bowls, place the glazed eggplant halves on top, and sprinkle with 2 thinly sliced scallions and 1 tsp toasted sesame seeds. Enjoy warm.