Low-Sodium Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A savory miso-glazed eggplant served over steamed rice for a nourishing, low-sodium Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (low sodium, vegetarian), ready in about 40 minutes, pairs Japanese eggplants, halved lengthwise, white miso paste (low sodium), 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.

Ingredients

• 2 medium Japanese eggplants, halved lengthwise
• 2 tbsp white miso paste (low sodium)
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 3 cups cooked short-grain white rice
• 2 stalks scallions, thinly sliced
• 1 tbsp toasted sesame seeds

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

Instructions

1. Step 1: Preheat oven to 400°F. Score the cut sides of 2 medium Japanese eggplants in a crosshatch pattern. Place on a baking sheet cut side up.
2. Step 2: In a small bowl, whisk together 2 tbsp low-sodium white miso paste, 1 tbsp mirin, 1 tsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sugar until smooth.
3. Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Roast for 25-30 minutes until eggplant is tender and glaze is caramelized.
4. Step 4: Divide 3 cups cooked short-grain white rice evenly between 4 bowls. Slice the roasted eggplants and arrange over the rice.
5. Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.