Eggplant Rice Bowl (No Rice)

Name: Eggplant Rice Bowl (No Rice)
Yield: 270 g
Ingredients: Grilled Tofu 50 g; Fried Egg (no salt) 55 g; Grilled Eggplant Slices 100 g; Korean Red Pepper Powder 5 servings; Allulose Syrup 10 spoon; Tuna Extract 10 g; Soy Sauce for Soup 10 ml; Oyster Sauce 15 serving(2 spoons); Sriracha Sauce 15 serving(2 spoons)

243 kcal

#Low Calorie #Vegan #Low Carb

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Ingredients

Main ingredients

Grilled Tofu 50 g
Fried Egg (no salt) 55 g
Grilled Eggplant Slices 100 g

Seasonings/Sauce

Korean Red Pepper Powder 5 servings
Allulose Syrup 10 spoon
Tuna Extract 10 g
Soy Sauce for Soup 10 ml
Oyster Sauce 15 serving(2 spoons)
Sriracha Sauce 15 serving(2 spoons)

Nutrition summary

Carbohydrates 26.29 g 37%

Protein 14.27 g 20%

Fat 13.27 g 42%

Serving size 270g

Cooking steps

1

Cut the eggplant and onion into bite-sized pieces.
2

Add olive oil to a pan and sauté the onions.
3

When the onions turn translucent, add the eggplant and stir-fry.
4

Season with salt and pepper.
5

Add soy sauce and minced garlic, and stir well.
6

Transfer to a plate to finish.

Eggplant Rice Bowl (No Rice)

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