Stir-Fried Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 savory miso and stir-fried to perfection, served over steaming white rice for a satisfying Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 25 minutes, pairs eggplant, white miso paste, soy sauce 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 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: 10 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium (about 400g) eggplant
3 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sugar
2 tbsp vegetable oil
4 cups steamed white rice
2, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Cut 2 medium eggplants into 1/2-inch thick slices and then into quarters lengthwise. Set aside.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar until smooth and set the glaze aside.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggplant pieces and stir-fry for 5-7 minutes until they begin to soften and edges turn golden brown.
Step 4: Pour the miso glaze over the eggplants in the skillet and continue cooking for another 2-3 minutes, stirring gently until the eggplants are glossy and the sauce thickens enough to coat them.
Step 5: To serve, divide 4 cups of steamed white rice into bowls, spoon the miso-glazed eggplant on top, then garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.