Spicy Miso-Glazed Eggplant Donburi with Sesame Rice

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

Roasted eggplant brushed with a spicy miso glaze served over warm sesame-infused steamed rice for a comforting vegetarian donburi bowl. This Japanese-inspired vegetarian recipe, ready in about 45 minutes, pairs Japanese eggplants, halved lengthwise, 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 2, 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 2 Japanese cuisine 420 cal/serving

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Ingredients

2 medium Japanese eggplants, halved lengthwise
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tsp sriracha sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 cup short-grain white rice
1 1/4 cups water
1 tbsp toasted sesame seeds
2 stalks green onions, thinly sliced

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Instructions

Step 1: Rinse 1 cup short-grain white rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a medium saucepan, cover, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Step 2: Preheat oven to 425°F. Line a baking sheet with parchment paper. Place 2 halved Japanese eggplants cut side up on the sheet.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp sriracha, 1 tbsp brown sugar, and 1 tbsp sesame oil until smooth.
Step 4: Brush the miso glaze generously over the cut sides of the eggplants. Roast in the oven for 20-25 minutes until eggplants are tender and caramelized around the edges.
Step 5: Fluff the cooked rice with a fork and stir in 1 tbsp toasted sesame seeds.
Step 6: To serve, divide the sesame rice between two bowls, top with the roasted miso-glazed eggplant halves, and garnish with 2 thinly sliced green onions.