Miso-Glazed Eggplant Donburi with Ginger Rice

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender eggplant slices brushed with savory miso glaze served over fragrant ginger-infused steamed rice for a comforting Japanese bowl. This Japanese-inspired vegan recipe, ready in about 40 minutes, pairs medium eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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, cut into 1/2-inch thick slices medium eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 cup uncooked jasmine rice
• 1 tbsp, minced fresh ginger
• 1 1/4 cups water
• 2, thinly sliced green onions
• 1 tbsp, toasted sesame seeds

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice until water runs clear. In a medium saucepan, combine rinsed rice, 1 1/4 cups water, and 1 tbsp minced fresh ginger. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes.
2. Step 2: Meanwhile, in a small bowl whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth to create the miso glaze.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 medium eggplants cut into 1/2-inch thick slices in a single layer and cook for 4-5 minutes per side until tender and golden brown.
4. Step 4: Brush each cooked eggplant slice generously with the miso glaze and cook for an additional 1-2 minutes per side until the glaze is caramelized and slightly sticky.
5. Step 5: Fluff the ginger rice with a fork and divide between two bowls. Top with the miso-glazed eggplant slices, sprinkle 2 thinly sliced green onions and 1 tbsp toasted sesame seeds evenly over the bowls, and serve warm.