Miso-Glazed Eggplant Rice Bowl with Scallions and Sesame

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Tender slices of eggplant brushed with a savory miso glaze, served over steamed rice and topped with scallions and toasted sesame seeds. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 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: 15 min Serves 4 Japanese cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, sliced lengthwise into 1/2-inch strips Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil
4 cups cooked white rice
3 thinly sliced scallions
2 tbsp toasted sesame seeds
1 tsp sesame oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 medium Japanese eggplants sliced lengthwise into 1/2-inch strips and cook for 4 minutes on each side until tender and golden.
Step 3: Brush both sides of the cooked eggplant strips generously with the miso glaze, then cook for an additional 1-2 minutes per side until the glaze is caramelized and fragrant.
Step 4: Divide 4 cups cooked white rice among 4 bowls. Arrange glazed eggplant slices on top, drizzle with 1 tsp sesame oil, then garnish with 3 thinly sliced scallions and 2 tbsp toasted sesame seeds before serving.