Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Total time: 35 min
Yield: 622 ml
Ingredients: White Rice 140 g; Fresh Eggplant 380 개; Fresh Garlic 3 쪽; Ginger Cooking Wine 15 ml; Brewed Vinegar 15 ml; Sugar (Brown Sugar) 3 회분(각설탕1개); Sesame Oil 10 스푼; Olive Oil 20 스푼; Soy Sauce 501 6 g; Shiro Miso 30 g

Cook 35 min Difficulty EASY 686 kcal

#Vegan #Low-Calorie

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Ingredients

Main ingredients

White Rice 140 g
Fresh Eggplant 2 개

Seasonings/Sauce

Fresh Garlic 3 쪽
Ginger Cooking Wine 15 ml
Brewed Vinegar 15 ml
Sugar (Brown Sugar) 3 회분(각설탕1개)
Sesame Oil 10 스푼
Olive Oil 20 스푼
Soy Sauce 501 6 g
Shiro Miso 30 g

Nutrition summary

Carbohydrates 92.69 g 53%

Protein 11.02 g 6%

Fat 31.71 g 41%

Serving size 622ml

Cooking steps

1

Cut eggplant and onion into bite-sized pieces.
2

Heat olive oil in a pan and sauté the onion.
3

Add eggplant and minced garlic, and stir-fry together.
4

Add soy sauce, sugar, and water, and simmer.
5

Place the cooked eggplant mixture over warm rice.
6

Finish by sprinkling sesame seeds and chopped green onions.

Eggplant Rice Bowl

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