Miso-Glazed Eggplant Donburi with Pickled Shallots

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted eggplant glazed with a savory miso sauce served over steamed rice and topped with tangy pickled shallots for a Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

2 medium, halved lengthwise eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil
3 small, thinly sliced shallots
60 ml rice vinegar
3 cups steamed Japanese short-grain rice
2, sliced for garnish scallions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F (200°C). Score the cut sides of 2 halved eggplants in a crisscross pattern without cutting through the skin.
Step 2: Mix 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar in a small bowl until smooth to make the glaze.
Step 3: Brush the cut sides of the eggplants generously with 2 tbsp vegetable oil, then spread the miso glaze evenly on top.
Step 4: Place the eggplants cut side up on a baking sheet and roast for 30 minutes until tender and caramelized at the edges.
Step 5: Meanwhile, combine 3 thinly sliced shallots with 60 ml rice vinegar in a small bowl and let sit for 15 minutes to pickle.
Step 6: Serve the roasted eggplant halves over 3 cups steamed Japanese rice, top with pickled shallots, sliced 2 scallions, and sprinkle with 1 tbsp toasted sesame seeds.