Eggplant Rice Bowl (No Rice)

Name: Eggplant Rice Bowl (No Rice)
Yield: 295 g
Ingredients: Grilled Tofu 100 g; Fried Egg (No Salt) 55 g; Grilled Eggplant Slices 90 g; Korean Chili Powder 5 serving; Liquid Allulose 10 spoon; Tuna Extract 10 g; Flavored Soy Sauce 10 ml; Oyster Sauce 15 serving (2 spoons)

265 kcal

#Eggplant Rice Bowl #Eggplant Dish #Rice Bowl Sauce #Stir-fried Vegetables #Vegan Recipe #Diet Meal #Korean Cuisine #Super Easy Recipe #Eggplant Side Dish #Vegetarian

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Ingredients

Main ingredients

Grilled Tofu 100 g
Fried Egg (No Salt) 55 g
Grilled Eggplant Slices 90 g

Seasonings/Sauce

Korean Chili Powder 5 serving
Liquid Allulose 10 spoon
Tuna Extract 10 g
Flavored Soy Sauce 10 ml
Oyster Sauce 15 serving (2 spoons)

Nutrition summary

Carbohydrates 22.86 g 30%

Protein 17.91 g 23%

Fat 15.82 g 47%

Serving size 295g

Cooking steps

1

Wash the eggplant and onion thoroughly and cut them into bite-sized pieces.
2

Thinly slice the Cheongyang pepper and paprika as well.
3

Heat cooking oil in a pan, then stir-fry the onion and eggplant.
4

Once the eggplant softens, add paprika and Cheongyang pepper and continue stir-frying.
5

Add soy sauce, sugar, minced garlic, and pepper to season.
6

Once all the ingredients are well mixed, transfer to a bowl to finish.

Eggplant Rice Bowl (No Rice)

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