Miso-Glazed Eggplant with Sesame Rice Bowl

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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.

Roasted eggplant glazed with savory miso and served over fluffy sesame rice for a satisfying vegetarian meal. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs Japanese eggplant, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 30 min Serves 2 Japanese cuisine 420 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplant
3 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp, divided sesame oil
1 cup uncooked jasmine rice
1 1/4 cups water
2 tsp toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp sesame oil until smooth and well combined.
Step 2: Score the cut sides of 2 medium Japanese eggplants lengthwise in a diamond pattern without cutting through the skin. Brush the miso glaze generously over the cut sides.
Step 3: Place eggplants cut side up on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes until tender and caramelized around the edges.
Step 4: While eggplant roasts, rinse 1 cup jasmine rice under cold water until clear. Combine rinsed rice and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat.
Step 5: Reduce heat to low, cover, and simmer rice for 15 minutes until water is absorbed. Remove from heat and let rice steam covered for 10 minutes.
Step 6: Fluff rice with a fork, then stir in 1 tsp sesame oil and 2 tsp toasted sesame seeds.
Step 7: Serve the miso-glazed eggplant over the sesame rice, garnished with 2 thinly sliced green onions.