Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Total time: 20 min
Yield: 221 g
Ingredients: Black Pepper 1 g; Cheongyang Chili Pepper 45 g; Sesame Oil 10 spoon; Oyster Sauce 15 g; Water (drinking) 20 ml; Allulose Syrup 20 spoon; Soy Sauce 10 g; Salted Eggplant 100 g

Eggplant Rice Bowl (served with tofu + konjac rice)

Cook 20 min Difficulty EASY 156 kcal

#Eggplant Rice Bowl #Eggplant Recipe #Rice Bowl #Easy Recipe #Vegetable Rice Bowl #Vegan #One Bowl Meal #Vegetarian #Home Cooking #Low Calorie

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Ingredients

Main ingredients

Black Pepper 1 g
Cheongyang Chili Pepper 45 g
Sesame Oil 1 spoon
Oyster Sauce 15 g
Water (drinking) 20 ml
Allulose Syrup 1 spoon
Soy Sauce 10 g
Salted Eggplant 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 28.43 g 51%

Protein 3.67 g 7%

Fat 10.37 g 42%

Serving size 221g

Cooking steps

1

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

Heat cooking oil in a pan and stir-fry the eggplant and onion.
3

Add minced garlic and stir-fry together.
4

Season with soy sauce, sugar, and cooking wine.
5

When the eggplant is cooked, place it over the rice.
6

Finish with sesame oil and sprinkle sesame seeds on top.

Eggplant Rice Bowl

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