Healthy & Delicious Eggplant Rice Bowl
Eggplant Rice Bowl: Why Eggplant Helps Control Blood Sugar and Aids Weight Loss? You Won’t Believe How Good It Is!
Eggplant’s polyphenol content is known to help regulate blood sugar levels, and its high fiber content promotes satiety, aiding in weight management. Discover this simple yet incredibly satisfying eggplant rice bowl recipe!
Main Ingredients- 1-2 Eggplants
- 1/2 Onion
- 1-2 bowls Cooked Rice
- 1-1.5 Tbsp Butter
Sauce Ingredients- 1 Tbsp Tuna Extract (or Fish Sauce)
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 100ml – 120ml Water
- 1 Tbsp Tuna Extract (or Fish Sauce)
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 100ml – 120ml Water
Cooking Instructions
Step 1
First, prepare the sauce for your delicious eggplant rice bowl. In a small bowl, combine 2 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp oligosaccharide, 1/2 Tbsp minced garlic, and 1 Tbsp red pepper flakes. Mix them well until thoroughly combined.
Step 2
Peel the 1/2 onion and slice it thinly into strips. Rinsing the onion under running water before slicing helps to mellow its sharpness. The sweetness of the onion will enhance the overall flavor of the dish.
Step 3
Wash the eggplants thoroughly and trim off the stems. Cut them in half crosswise, then into about 1 to 1.5 cm thick pieces. Next, make several shallow cuts into the cut surface of each eggplant piece, about 1 cm deep, without cutting all the way through. This scoring helps the sauce penetrate deeply, making the eggplant more flavorful.
Step 4
Heat 1-1.5 Tbsp of butter in a preheated pan over medium-low heat. Once the butter is melted and slightly shimmering, add the prepared eggplant pieces. Pan-fry them until they are golden brown and tender on all sides. Turning them occasionally will ensure even cooking and prevent sticking.
Step 5
Once the eggplant is nicely browned, you can either use a different pan or wipe out the current one with a paper towel. Add a little cooking oil and stir-fry the thinly sliced onion until it becomes translucent. Sautéing the onion well will bring out its natural sweetness.
Step 6
As the onions start to turn transparent, drizzle 1 Tbsp of tuna extract (or fish sauce) onto the bottom of the pan. As it heats up, it will release a savory aroma and begin to caramelize slightly. Stir this into the onions, then pour in the pre-mixed sauce. Let the sauce bubble and come to a simmer in the pan.
Step 7
Once the sauce is simmering, add the sautéed onions and the pan-fried eggplants to the pan. Pour in all of the prepared sauce. Add 100ml to 120ml of water. Reduce the heat to medium-low and let it simmer gently until the sauce has thickened slightly and coats the ingredients. Stir occasionally to ensure the eggplant absorbs the flavors.
Step 8
Serve 1 bowl of warm cooked rice in a serving bowl. Arrange the sautéed onions attractively over the rice, followed by the golden-brown eggplant pieces. Generously spoon the flavorful sauce from the pan over the eggplant. Your healthy and delicious Eggplant Rice Bowl is now complete! Enjoy your meal.
