Miso-Glazed Eggplant Donburi with Sesame-Scented Rice

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 developed and reviewed.

Tender roasted eggplant coated in a savory-sweet miso glaze served over fluffy sesame rice for a satisfying Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs Japanese eggplants, halved lengthwise, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 40 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

2 medium Japanese eggplants, halved lengthwise
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil
1 1/2 cups short-grain white rice
2 cups water
1 tbsp toasted sesame oil
2 tsp sesame seeds, toasted
2 scallions, thinly sliced
optional, 2 tbsp pickled ginger, for garnish

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Instructions

Step 1: Preheat the oven to 425°F. Score the cut sides of 2 halved Japanese eggplants with a crisscross pattern, then brush with 2 tbsp vegetable oil. Place on a baking sheet cut side up.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth. Brush this glaze evenly over the eggplant halves.
Step 3: Roast eggplants for 25-30 minutes until tender and caramelized on top.
Step 4: While eggplants roast, rinse 1 1/2 cups short-grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a pot, bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let sit covered for 10 minutes.
Step 5: Fluff rice with a fork and stir in 1 tbsp toasted sesame oil and 2 tsp toasted sesame seeds.
Step 6: Divide sesame rice between bowls, top with roasted miso-glazed eggplant halves, garnish with 2 thinly sliced scallions and optional 2 tbsp pickled ginger.