Quick & Easy 10-Minute Eggplant Rice Bowl
Super Simple 10-Minute Meal! Delicious Eggplant Rice Bowl!
This eggplant rice bowl was made for my husband and son, who usually don’t eat much eggplant! My son ate it all up without even realizing there was eggplant in it! It’s so simple and quick to make, I’ve been making it frequently. It’s a delicious way to enjoy eggplant, and the quick preparation time makes it perfect for busy days. You’ll be asking for seconds!
Main Ingredients- 1 eggplant
- 1 Tbsp minced green onion
- 1 bowl of warm rice
Cooking Instructions
Step 1
First, peel the skin off the eggplant and cut it in half lengthwise. This helps it cook more evenly and absorb flavors better.
Step 2
Place the halved eggplant in a microwave-safe bowl. Cover it tightly with plastic wrap or a lid. Microwave on high for about 2 minutes, or until the eggplant is tender when pierced with a fork.
Step 3
Once the eggplant is cooked, you’ll notice some moisture released. Carefully remove the eggplant from the bowl, letting any excess liquid drain away.
Step 4
Make a cut about halfway down the length of the eggplant’s flesh, without cutting through the skin. Gently open up the eggplant along the cut. Use a paper towel to lightly dab and remove any remaining moisture from the cut surface. This step is key for preventing sogginess and helping the sauce adhere.
Step 5
In a small bowl, whisk together the soy sauce, plum syrup (or sugar), water, and a pinch of black pepper. Stir until well combined to create your savory sauce.
Step 6
Heat a skillet over medium heat with a little oil. Place the opened eggplant halves, cut-side down, in the hot pan. Sear until golden brown and slightly caramelized, about 2-3 minutes per side.
Step 7
Reduce the heat to low. Pour the prepared sauce over the eggplant in the pan. Let it simmer gently, allowing the sauce to thicken and coat the eggplant beautifully. Stir occasionally to prevent burning.
Step 8
Assemble your rice bowl by placing a generous scoop of warm rice in a wide bowl. Arrange the saucy, seared eggplant on top. Drizzle with 1/2 tablespoon of sesame oil for a finishing touch. Enjoy your delicious eggplant rice bowl!
