Miso-Glazed Eggplant Rice Bowl with Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant rice bowl featuring tender roasted eggplant brushed with a savory miso glaze, served over fluffy steamed rice with crisp, tangy pickled vegetables. This japanese-inspired rice & grains (vegetarian) ready in about 50 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 medium, halved lengthwise Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 1/2 cups, rinsed short-grain white rice
• 1 3/4 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 1 medium, julienned carrot
• 1/2 medium, julienned daikon radish
• 1 small, thinly sliced cucumber
• 1 tbsp, toasted sesame seeds
• 2, thinly sliced scallions

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
2. Step 2: Place 2 halved Japanese eggplants cut-side up on a baking sheet lightly coated with 2 tbsp vegetable oil. Brush the miso glaze generously over the cut surfaces.
3. Step 3: Roast the eggplants for 25-30 minutes until tender and caramelized at the edges.
4. Step 4: While the eggplant roasts, rinse 1 1/2 cups short-grain white rice under cold water until water runs clear. Combine rinsed rice with 1 3/4 cups water in a rice cooker or pot, cook until fluffy.
5. Step 5: To make pickled vegetables, combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl until dissolved. Add 1 medium julienned carrot, 1/2 medium julienned daikon radish, and 1 small thinly sliced cucumber. Toss and let sit for at least 15 minutes.
6. Step 6: To serve, spoon steamed rice into bowls, top with a roasted eggplant half each, drizzle any remaining miso glaze from the pan, and garnish with the pickled vegetables, 1 tbsp toasted sesame seeds, and 2 thinly sliced scallions.