Miso-Glazed Eggplant & Sesame Rice Bowls

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

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.

A comforting bowl of fluffy rice topped with tender miso-glazed eggplant and crunchy sesame seeds, perfect for a healthy vegetarian dinner. This Japanese-inspired vegetarian recipe (vegan), ready in about 32 minutes, pairs eggplant, miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 22 min Serves 4 Japanese cuisine 310 cal/serving

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Ingredients

1 (12 oz, cut into 1/2-inch cubes) eggplant
2 tbsp miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
3 cups cooked white rice
1 tsp sesame seeds
2 tbsp (thinly sliced) green onions
1/2 tsp toasted sesame oil

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Instructions

Step 1: In a small bowl, whisk miso paste, rice vinegar, maple syrup, and 1 tsp toasted sesame oil until smooth. Place eggplant cubes in a single layer on a baking sheet.
Step 2: Brush eggplant generously with miso glaze, then roast in a preheated 400°F (200°C) oven for 20-22 minutes until golden and tender, flipping halfway through.
Step 3: Divide cooked rice between bowls. Top with roasted eggplant, sprinkle with sesame seeds and green onions, and drizzle with remaining 1/2 tsp toasted sesame oil just before serving.