Miso-Glazed Eggplant and Rice Bowls

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Silky eggplant glazed in fermented miso and mirin, served over short-grain rice with quick-pickled vegetables. This Japanese one-pot recipe (gluten-free, vegetarian), ready in about 35 minutes, pairs eggplants, short-grain rice, and white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 eggplants, sliced into 1/2-inch rounds
• 1 cup short-grain rice, cooked
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 cup carrots, julienned
• 1/4 cup radishes, thinly sliced
• 1/4 tsp sugar
• 1 tsp sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk miso paste, mirin, rice vinegar, sesame oil, and sugar in a bowl until smooth.
2. Step 2: Brush miso glaze generously over both sides of eggplant slices. Pan-sear in a non-stick skillet over medium heat for 4-5 minutes per side until caramelized and tender.
3. Step 3: While eggplant cooks, combine carrots, radishes, and 1/4 cup water in a bowl. Add 1/4 tsp salt and let sit for 10 minutes to pickle.
4. Step 4: Divide cooked rice between bowls, top with glazed eggplant, and arrange pickled vegetables on the side. Sprinkle with sesame seeds.