Miso-Glazed Roasted Eggplant Donburi Bowls

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Tender eggplant halves roasted with a savory-sweet miso glaze served over steamed rice for a satisfying vegetarian donburi. This Japanese-inspired vegetarian recipe, ready in about 45 minutes, pairs small eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 35 min Serves 4 Japanese cuisine 360 cal/serving

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Ingredients

2 whole, halved lengthwise small eggplants
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
4 cups cooked short-grain rice
2 stalks, thinly sliced green onions
1 tablespoon sesame seeds

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Instructions

Step 1: Preheat oven to 400°F. Score the flesh of 2 halved small eggplants in a crosshatch pattern without cutting through the skin.
Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon sesame oil until smooth.
Step 3: Brush the miso glaze generously over the scored flesh of the eggplants. Place them cut side up on a baking sheet lined with parchment paper.
Step 4: Roast for 30-35 minutes until the eggplant is tender and caramelized at the edges.
Step 5: Divide 4 cups cooked short-grain rice among 4 bowls. Place each roasted eggplant half on top. Garnish with 2 sliced green onions and sprinkle 1 tablespoon sesame seeds over each bowl before serving.