Easy and Addictive Eggplant Rice Bowl

Ingredients

• 1 eggplant (cut in half)
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp oyster sauce
• 1 tbsp water
• 0.5 tbsp sugar
• cornstarch (to coat eggplant)
• 1 tbsp cooking oil (for pan frying)
• 1 cup cooked rice (warm, for serving)
• 2 eggs (scrambled)
• sesame oil (for topping)
• 1 green onion (sliced, for topping)
• sesame seeds (for topping)

Steps

1. 1

   In a small bowl, whisk together the soy sauce, rice wine, oyster sauce, water, and sugar to create the sauce.

2. 2

   Cut the eggplant in half lengthwise and place it in the microwave for 2.5 minutes until softened.

3. 3

   Score the flesh of the softened eggplant in a crisscross pattern, being careful not to cut through the skin.

4. 4

   Lightly coat the eggplant pieces in cornstarch, patting it in to ensure it adheres.

5. 5

   Heat a generous amount of oil in a pan over medium heat. Pan fry the eggplant on both sides until golden brown and crispy.

6. 6

   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.

7. 7

   Prepare a bowl with warm rice and top it with a layer of scrambled eggs.

8. 8

   Place the glazed eggplant on top of the eggs and rice.

9. 9

   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 per serving

• main dish
• vegetarian
• eggplant
• rice bowl
• easy
• pan-fried
• Asian-inspired