🍛🍆 Eggplant Egg Rice Bowl
Ingredients
Main ingredients
- Fresh Eggs 2 pcs
- Fresh Eggplant 2 pcs
Seasonings/Sauce
- Green Onion 10 g
- Olive Oil 10 Tbsp
- Hallah Tuna Sauce 15 serving
- Allulose Syrup 10 Tbsp
- Chungjungone Low-salt Fermented Kelp Soy Sauce 15 g
- Doubanjiang (Fermented Chili Bean Paste) 6 g
Nutrition summary
Carbohydrates
28.78 g
31%
Protein
20.3 g
22%
Fat
19.36 g
47%
Cooking steps
-
1
Slice the eggplant and onion thinly.
-
2
Beat the eggs and season with salt.
-
3
Heat olive oil in a pan and sauté the onion and eggplant.
-
4
When the eggplant is soft, pour in the egg mixture and stir gently until cooked.
-
5
Top the rice with the eggplant and eggs.
