Easy and Addictive Eggplant Rice Bowl
Saemmul Song cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A savory and sweet vegetarian rice bowl inspired by unagi, featuring tender microwaved eggplant that is scored, pan-fried until golden, and glazed in a rich soy-based sauce.
- Time
- 20 minutes
- Equipment
- Stovetop and microwave
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, shellfish, and alcohol
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a small bowl, whisk together the soy sauce, rice wine, oyster sauce, water, and sugar to create the sauce.
Cut the eggplant in half lengthwise and place it in the microwave for 2.5 minutes until softened.
Score the flesh of the softened eggplant in a crisscross pattern, being careful not to cut through the skin.
Lightly coat the eggplant pieces in cornstarch, patting it in to ensure it adheres.
Heat a generous amount of oil in a pan over medium heat. Pan fry the eggplant on both sides until golden brown and crispy.
Pour the prepared sauce over the eggplant in the pan. Move the eggplant around to ensure it is evenly coated and the sauce has thickened slightly.
Prepare a bowl with warm rice and top it with a layer of scrambled eggs.
Place the glazed eggplant on top of the eggs and rice.
Finish the dish by drizzling with sesame oil and garnishing with sliced green onions and sesame seeds.
Notes
This dish is often used as a vegetarian alternative to unagi (eel) rice bowls due to the similar texture and glaze.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 747
- Protein
- 22 g
- Carbs
- 96 g
- Fat
- 30 g
- Fiber
- 17 g
Where the calories come from
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