Miso-Glazed Eggplant with Sesame Ginger Rice

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

Roasted eggplant glazed with a savory miso sauce served on a bed of fragrant sesame ginger jasmine rice for a flavorful vegan dinner. This Japanese-inspired vegan recipe, ready in about 50 minutes, pairs medium eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 35 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2, halved lengthwise medium eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp fresh grated ginger root
2 minced garlic cloves
2 tsp sesame oil
1 1/2 cups jasmine rice
3 cups water
1 tbsp toasted sesame seeds
2 thinly sliced scallions
1 tsp rice vinegar
1/2 tsp salt

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Instructions

Step 1: Preheat oven to 425°F. Score the flesh of 2 medium halved eggplants in a crosshatch pattern and place cut side up on a lined baking sheet.
Step 2: In a bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth. Brush this glaze generously over the scored eggplant flesh.
Step 3: Roast eggplants for 25-30 minutes until tender and caramelized around the edges.
Step 4: Meanwhile, rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine with 3 cups water, 1 tbsp fresh grated ginger, 2 minced garlic cloves, 2 tsp sesame oil, 1/2 tsp salt, and 1 tsp rice vinegar in a pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until rice is fluffy.
Step 5: Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.
Step 6: Serve the miso-glazed eggplant halves on a bed of sesame ginger rice, garnished with extra scallions if desired.