Miso-Glazed Eggplant Donburi with Toasted Sesame

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 glazed with a savory-sweet miso sauce, served over steamed rice and topped with toasted sesame seeds for a comforting Japanese-inspired meal. This Japanese-inspired Thanksgiving recipe, ready in about 40 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 290 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: 30 min Serves 4 Japanese cuisine 290 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake
1 teaspoon sugar
2 tablespoons vegetable oil
4 cups steamed short-grain rice
1 tablespoon toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: Preheat oven to 400°F. Score the cut sides of 2 medium Japanese eggplants in a crosshatch pattern without cutting through the skin. Brush the cut sides with 2 tablespoons vegetable oil and place cut side up on a baking sheet.
Step 2: Roast eggplants for 25 minutes until tender and slightly golden.
Step 3: While eggplants roast, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, and 1 teaspoon sugar in a small bowl until smooth.
Step 4: Remove eggplants from oven and brush the miso glaze generously over the cut surfaces. Return to oven and broil for 3-5 minutes until the glaze bubbles and caramelizes.
Step 5: Divide 4 cups steamed short-grain rice into bowls. Place glazed eggplant halves on top, sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onion stalks. Serve immediately.