Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 1641 g
Ingredients: minced garlic 15 teaspoon; tuna sauce 50 g; brewed soy sauce 100 ml; allulose syrup 100 spoon; low-sugar oyster sauce 50 g; scrambled eggs 376 serving; fresh eggplant 950 each

Difficulty NORMAL 993 kcal

#Low Calorie #Vegan

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Ingredients

Main ingredients

minced garlic 3 teaspoon
tuna sauce 50 g
brewed soy sauce 100 ml
allulose syrup 5 spoon
low-sugar oyster sauce 50 g
scrambled eggs 4 serving
fresh eggplant 5 each

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 165.56 g 47%

Protein 65.17 g 18%

Fat 54.1 g 35%

Serving size 1641g

Cooking steps

1

Cut eggplant and onion into bite-sized pieces.
2

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

Add soy sauce, minced garlic, sugar, and water, then bring to a boil.
4

Spoon the sautéed eggplant mixture over rice.
5

Finish by sprinkling sesame seeds and chopped green onions on top.

Eggplant Rice Bowl

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