Pan-Seared Miso-Glazed Eggplant with Sesame Rice

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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 pan-seared and coated in a savory miso glaze, served atop fragrant sesame-infused white rice. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 40 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 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Serves 3 Japanese cuisine 420 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
1 cup uncooked jasmine rice
1 1/4 cups water (for rice)
1 tsp toasted sesame oil
1 tbsp sesame seeds
2, thinly sliced scallions

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Instructions

Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork and stir in 1 tsp toasted sesame oil and 1 tbsp sesame seeds.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 2 sliced Japanese eggplants and sear for 3 minutes on each side until golden and tender.
Step 4: Reduce heat to medium-low and brush eggplant slices generously with the miso glaze. Cook for another 2 minutes until glaze thickens and coats the eggplant.
Step 5: Serve the miso-glazed eggplant over the sesame rice, garnished with 2 thinly sliced scallions for a fresh finish.