Spicy 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 roasted eggplant glazed with a spicy miso sauce served over steamed rice for a comforting and flavorful Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Japanese eggplants, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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 3 Japanese cuisine 360 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sambal oelek (chili paste)
1 tsp sugar
2 tbsp vegetable oil
3 cups steamed Japanese short-grain rice
2 chopped, for garnish scallions
1 tbsp, for garnish toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F. Score the cut sides of 2 medium halved Japanese eggplants in a crosshatch pattern, then brush with 2 tbsp vegetable oil and place cut side up on a baking sheet.
Step 2: Roast eggplants for 25 minutes until tender and golden around edges.
Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp sambal oelek, and 1 tsp sugar until smooth.
Step 4: After 25 minutes, brush the miso glaze generously over the roasted eggplants and return to oven for 5 more minutes until the glaze bubbles and caramelizes.
Step 5: Divide 3 cups steamed Japanese short-grain rice into bowls, top with glazed eggplant halves, and garnish with 2 chopped scallions and 1 tbsp toasted sesame seeds before serving.