Sweet and Spicy Grilled Eggplant Rice Bowl
Easy Homemade Grilled Eggplant Rice Bowl Recipe
For those who dislike eggplant due to its mushy texture, this recipe will convert you! Introducing a delicious grilled eggplant rice bowl coated in a savory, sweet, and slightly spicy sauce. It’s so addictive you’ll finish a whole bowl of rice in no time! Using two out of five eggplants bought at a great price, this dish features perfectly grilled eggplant slices generously topped with a special sauce, served over rice. It’s a culinary gem that anyone can easily make. Try it right away!
Main Ingredients
- Warm cooked rice
- Eggplant
- Starch powder (for coating)
- Egg whites
- Salt
- Black pepper
- Vegetable oil (generous amount)
- Black sesame seeds (for garnish)
Sweet & Spicy Sauce
- Bell peppers (red, yellow)
- Onion
- Green onion
- Soy sauce
- Oligosaccharide (or corn syrup)
- Minced garlic
- Tantanmen sauce (or doubanjiang)
- Oyster sauce
- Bell peppers (red, yellow)
- Onion
- Green onion
- Soy sauce
- Oligosaccharide (or corn syrup)
- Minced garlic
- Tantanmen sauce (or doubanjiang)
- Oyster sauce
Cooking Instructions
Step 1
First, let’s prepare the star of this delicious rice bowl: the sauce. Finely chop the bell peppers, onion, and green onion. If you enjoy a bit of heat, feel free to add finely chopped chili peppers (like Cheongyang or red chilies).
Step 2
In a bowl, combine 1.5 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, 1 tablespoon of minced garlic, 1 tablespoon of Tantanmen sauce, and 1 tablespoon of oyster sauce. Mix well to create the sauce. If you don’t have Tantanmen sauce, you can substitute it with 2 tablespoons of soy sauce and 2 tablespoons of doubanjiang. Adjust the sweetness to your liking by adding sugar or corn syrup.
Step 3
Now it’s time to prepare the eggplant. The way you cut it may depend on its size. For medium to large eggplants, slice them in half lengthwise, then cut them diagonally into about 1 cm thick pieces. If your eggplants are very small, you can skip the lengthwise cut and just slice them diagonally. (See tip below!)
Step 4
Let’s make the coating. In a wide bowl, whisk together 2 tablespoons of starch powder and 1 egg white until smooth. The batter should be thick enough to coat the eggplant but not too thick that it becomes heavy. Add a little more starch powder if needed to reach the right consistency.
Step 5
Before coating the eggplant, it’s important to season it. Lightly sprinkle salt and black pepper over the sliced eggplant and toss gently. This seasoning step will enhance the eggplant’s flavor.
Step 6
Now, coat the eggplant slices evenly with the batter. Dip the seasoned eggplant slices into the batter (made in step 3) and turn them to ensure they are fully covered on all sides. Gently shake off any excess batter so the coating isn’t too thick.
Step 7
Heat a generous amount of vegetable oil in a pan over medium-high heat. Carefully place the coated eggplant slices into the hot oil, one by one. Fry them until golden brown and slightly crispy on both sides, ensuring they are cooked through. This frying method creates a delightful contrast between the crispy exterior and tender interior.
Step 8
Once the eggplant slices are golden and nicely fried, pour the prepared sweet and spicy sauce over them in the pan. Stir-fry quickly over high heat to coat the eggplant evenly, being careful not to burn the sauce.
Step 9
Continue to cook until the sauce thickens and coats the eggplant beautifully. Stir-fry over high heat for 1 minute, then reduce the heat to medium, cover the pan, and let it cook for another 2-3 minutes. Opening the lid occasionally to stir will help distribute the sauce evenly. Cook until the sauce is slightly reduced and glossy, then turn off the heat.
Step 10
Serve the grilled eggplant over a generous portion of warm cooked rice in a large bowl. Arrange the delicious glazed eggplant slices attractively on top. To add a final touch, sprinkle some black sesame seeds over the rice for a visually appealing finish. Enjoy your homemade grilled eggplant rice bowl!
