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-inspired one-pot recipe (gluten-free, vegetarian), ready in about 35 minutes, pairs eggplants, short-grain rice, 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 "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, sliced into 1/2-inch rounds eggplants
• 1 cup, cooked short-grain rice
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 cup, julienned carrots
• 1/4 cup, thinly sliced radishes
• 1/4 tsp sugar
• 1 tsp sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 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.