Miso and Yuzu Glazed Eggplant Donburi

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Roasted eggplant glazed with a tangy yuzu-miso sauce served over steamed rice for a flavorful Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs Japanese eggplants, white miso paste, yuzu juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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, halved lengthwise Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp yuzu juice
• 1 tbsp mirin
• 1 tsp sugar
• 1 tbsp sesame oil
• 2 cups cooked short-grain rice
• 2 sliced thinly scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Preheat oven to 425°F. Score the cut sides of 2 medium Japanese eggplants lengthwise in a crosshatch pattern.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp yuzu juice, 1 tbsp mirin, and 1 tsp sugar until smooth.
3. Step 3: Brush the yuzu-miso glaze generously over the cut sides of the eggplants.
4. Step 4: Place eggplants cut side up on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and caramelized around edges.
5. Step 5: Meanwhile, divide 2 cups cooked short-grain rice between two bowls.
6. Step 6: Once eggplants are roasted, slice into bite-sized pieces and arrange over rice.
7. Step 7: Drizzle any remaining glaze from the pan over the top, then garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.