Eggplant Rice Bowl

Cut the eggplant and onion into bite-sized pieces.

Heat cooking oil in a pan and sauté the onions first.

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

Season with soy sauce, mirin, and minced garlic.

Place the stir-fried eggplant and onion over rice.

Finish by topping with chopped scallions or sesame seeds.