Pan-Seared Miso Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 eggplant slices glazed with a savory miso sauce served over steamed rice, delivering umami-packed comfort inspired by macOS simplicity and elegance. This Japanese-inspired comfort-food recipe (vegetarian), ready in about 20 minutes, pairs Japanese eggplant, 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: 10 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium, sliced into 1/2-inch rounds Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
4 cups steamed white rice
1 tbsp, toasted sesame seeds
2 stalks, thinly sliced scallions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and well combined to create the miso glaze.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 2 medium Japanese eggplant slices arranged in a single layer and cook for 4 minutes until golden brown on the bottom.
Step 3: Flip the eggplant slices and brush the top sides generously with half of the miso glaze. Continue cooking for another 3 minutes until the eggplant is tender and the glaze caramelizes slightly.
Step 4: Remove the eggplant from the skillet and brush the remaining miso glaze on the other side while still warm.
Step 5: Divide 4 cups steamed white rice into 4 bowls. Arrange the glazed eggplant slices on top, sprinkle 1 tbsp toasted sesame seeds and 2 sliced scallions over each bowl, and serve warm.