Eggplant Rice Bowl Sauce

Name: Eggplant Rice Bowl Sauce
Yield: 722 g
Ingredients: Cooking Oil 5 ml; Kelp Broth 70 g; Green Onion 30 g; Onion 150 piece; Fresh Eggplant 380 piece; Black Pepper 1 g; Perilla Oil 14 tablespoon; Xylitol Sugar 5 g; Bay Leaf Cooking Wine 15 ml; Soy Sauce (Jin Ganjang) 22 ml; Traditional Doenjang (Soybean Paste) 15 g; Minced Garlic 15 g

416 kcal

#Low Calorie #Vegan

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Ingredients

Main ingredients

Cooking Oil 5 ml
Kelp Broth 70 g
Green Onion 30 g
Onion 1 piece
Fresh Eggplant 2 piece

Seasonings/Sauce

Black Pepper 1 g
Perilla Oil 14 tablespoon
Xylitol Sugar 5 g
Bay Leaf Cooking Wine 15 ml
Soy Sauce (Jin Ganjang) 22 ml
Traditional Doenjang (Soybean Paste) 15 g
Minced Garlic 15 g

Nutrition summary

Carbohydrates 56.03 g 50%

Protein 11.16 g 10%

Fat 20.07 g 40%

Serving size 722g

Cooking steps

1

Cut the eggplant and onion into bite-sized pieces
2

Add cooking oil to a pan and stir-fry the eggplant and onion
3

When the eggplant is soft, add minced garlic and sauté
4

Add soy sauce, oligosaccharide syrup, vinegar, and water to make the sauce
5

Pour the sauce over the eggplant and simmer while mixing well
6

Place the finished eggplant sauce on top of rice

Eggplant Rice Bowl Sauce

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