Miso-Glazed Eggplant Donburi with Spiced Sesame

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

A savory Japanese-inspired bowl featuring tender roasted eggplant glazed with a miso-sesame sauce, served over steamed rice for a comforting and umami-rich meal. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs Japanese eggplants, 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: 25 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

3 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
2 tsp toasted sesame seeds
4 cups steamed jasmine rice
2, thinly sliced green onions
1/4 tsp red chili flakes
2 tbsp vegetable oil

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Instructions

Step 1: Preheat oven to 425°F. Brush 3 halved Japanese eggplants with 2 tbsp vegetable oil and place cut side up on a baking sheet.
Step 2: Roast eggplants for 20 minutes until tender and golden on edges.
Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar in a small bowl until smooth.
Step 4: Remove eggplants from oven and brush generously with the miso glaze. Return to oven and broil on high for 3-4 minutes until glaze is bubbly and caramelized.
Step 5: Divide 4 cups steamed jasmine rice among four bowls. Top each with two eggplant halves.
Step 6: Garnish with 2 tsp toasted sesame seeds, 2 thinly sliced green onions, and sprinkle 1/4 tsp red chili flakes evenly over all bowls before serving.