Eggplant Rice Bowl
Ingredients
Main ingredients
- olive oil 1 spoon
- fresh egg 1 piece
- tapioca starch 10 g
- Q1 Allulose 1 serving
- tuna sauce 10 g
- dark soy sauce 10 ml
- grilled eggplant 200 g
- konjac rice 100 g
- rolled oats 30 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
47.5 g
41%
Protein
14.95 g
13%
Fat
23.82 g
46%
Cooking steps
-
1
Cut the eggplant and onion into bite-sized pieces.
-
2
Add olive oil to a pan and sauté the onion.
-
3
Add the eggplant and minced garlic, and stir-fry.
-
4
Season with soy sauce, oligosaccharide syrup, and pepper.
-
5
Place the stir-fried eggplant on top of rice and sprinkle chopped green onions.
