Virtual Hangout 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 roasted eggplant glazed with umami-rich miso sauce served over steamed rice, creating a satisfying vegetarian Japanese rice bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Serves 2 Japanese cuisine 380 cal/serving

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Ingredients

2 medium, cut into 1-inch thick rounds eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
2 tbsp vegetable oil
2 cups, cooked short grain white rice
2, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F. Arrange 2 medium eggplants cut into 1-inch thick rounds on a baking sheet and brush both sides with 2 tbsp vegetable oil. Roast for 20 minutes, flipping halfway, until tender and golden.
Step 2: While eggplant roasts, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar in a small bowl until smooth and well combined.
Step 3: Remove eggplant from oven and brush the miso glaze generously on one side of each slice. Return to oven and broil on high for 3-4 minutes until the glaze bubbles and caramelizes.
Step 4: To serve, divide 2 cups cooked short grain white rice evenly between two bowls. Layer the miso-glazed eggplant slices on top.
Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds to add freshness and crunch.