Spicy and Sweet Delectable Eggplant Over Rice
Easy and Delicious Grilled Eggplant and Onion Rice Bowl
This is a spicy and sweet grilled eggplant rice bowl, perfect for when you don’t have much of an appetite. The harmony of chewy shrimp, crisp onions, and tender grilled eggplant is exceptional, and it’s so satisfying when mixed with rice. Enjoy a wonderful meal with simple ingredients!
Main Ingredients- 2 eggplants (approx. 300-400g)
- A moderate amount of prepared shrimp (e.g., cocktail shrimp)
- 1 onion (approx. 200g)
- 1/4 large scallion (approx. 20g)
- 5 cloves garlic
- 1-2 dried Vietnamese chili peppers (or peperoncino)
- A little sesame oil
- A little sesame seeds
- A moderate amount of cooking oil
- 1 serving warm rice (approx. 150g)
Sauce Ingredients- 2 Tbsp oyster sauce
- 1/3 Tbsp sugar
- 5 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- A little black pepper
- 2 Tbsp oyster sauce
- 1/3 Tbsp sugar
- 5 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- A little black pepper
Cooking Instructions
Step 1
Wash the eggplants thoroughly, remove the stems, then cut them lengthwise into 3 pieces. Afterward, cut them into about 5cm lengths. Cutting them not too thin will help them maintain their shape when cooked.
Step 2
Slice the shrimp into bite-sized pieces for preparation. Using pre-peeled and deveined shrimp will be convenient.
Step 3
Peel the onion, trim the root end, and then slice it thinly into approximately 0.3cm thick strips. This will add sweetness and texture when stir-fried.
Step 4
Prepare about 20g of scallion and slice it diagonally into about 0.5cm thick pieces. These will add a fragrant aroma.
Step 5
Heat a wide pan over medium heat. Place the prepared eggplant pieces in the pan without overcrowding. At this stage, we’ll cook them without oil, utilizing the eggplant’s own moisture.
Step 6
Grill the eggplant, turning it every 2-3 minutes, until each side is nicely browned and has a slightly charred appearance. This grilling method reduces the mushiness of the eggplant and enhances its chewy texture and savory flavor.
Step 7
Finely mince 5 cloves of garlic. Chop the dried Vietnamese chili peppers into small pieces according to your preference. (You can add more if you like it spicier.) Your ingredient preparation is now complete. Isn’t it simple?
Step 8
Add about 2 Tbsp of cooking oil to the same pan. Over medium-low heat, sauté the minced garlic, chopped Vietnamese chili peppers, and diagonally sliced scallions for about 1 minute until fragrant. Be careful not to burn them.
Step 9
Once a fragrant aroma starts to rise, add the prepared shrimp and stir-fry. Cook for 1-2 minutes until the shrimp turn pink.
Step 10
Add the thinly sliced onion and stir-fry together. Cook until the onion becomes translucent and soft. Stir-frying will release the natural sweetness of the onions, enriching the overall flavor.
Step 11
When the onion is sufficiently cooked, add the grilled eggplant pieces and gently stir-fry them together. Be careful not to break the eggplant as you mix.
Step 12
Once the eggplant and onion are well combined, add 1 Tbsp of gochugaru and stir-fry for another minute. Next, add 2 Tbsp of oyster sauce, 1/3 Tbsp of sugar, and a pinch of black pepper, stir-frying quickly. Finally, pour in 5 Tbsp of water and let it simmer until the sauce thickens and coats the ingredients. (Taste and add a pinch of salt if needed. Personally, I found it delicious even without extra salt.)
Step 13
Just before turning off the heat, drizzle a little sesame oil to enhance the aroma and finalize the dish.
Step 14
Serve 150g of warm rice in a bowl. Generously top the rice with the stir-fried onion and grilled eggplant mixture. Sprinkle with sesame seeds for the final touch. Your delicious eggplant rice bowl is ready!
