Eggplant Rice Bowl
Silky stir-fried eggplant glazed in a sweet soy sauce served over rice. The meltingly soft eggplant and savory glaze pair beautifully with warm rice.
Instructions
- 1
Halve and slice eggplant 1cm thick on the bias, soak in salt water for 5 minutes.
- 2
Pan-fry eggplant in generous oil on high heat for 2 minutes per side.
- 3
Add ground pork, stir-fry 2 minutes, then add garlic for aroma.
- 4
Add soy sauce, sugar, and 2 tbsp water, simmer for 2 minutes.
- 5
Serve over rice, garnish with green onion and sesame oil.
Tips
Nutrition (per serving)
Adjust Servings
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