Eggplant Rice Bowl

Cut off the eggplant stem, slice it lengthwise into 3-4 pieces, and sprinkle with salt to season.

Grill the eggplant in a dry pan to remove excess moisture.

Make the sauce by mixing 1 spoon soy sauce, 1.5 spoons oyster sauce, 1 spoon sesame oil, 1 spoon allulose, 2 spoons water, 1 sliced chili pepper, and a dash of pepper.

Stir-fry the eggplant with sesame oil, then add the sauce and simmer until reduced.