Roasted Miso-Glazed Eggplant Donburi

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 developed and reviewed.

Oven-roasted eggplant glazed with a savory-sweet miso sauce, served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Serves 4 Japanese cuisine 280 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
1 tbsp vegetable oil
4 cups steamed short-grain rice
2, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat the oven to 425°F (220°C). Brush 2 halved Japanese eggplants with 1 tbsp vegetable oil and place cut-side up on a lined baking sheet.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth.
Step 3: Spread the miso glaze evenly over the cut surfaces of the eggplants. Roast for 20-25 minutes until the eggplants are tender and the glaze is caramelized and bubbling.
Step 4: Divide 4 cups steamed short-grain rice between 4 bowls. Top each bowl with a roasted eggplant half, garnishing with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds for a nutty finish.