Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggplant & egg rice bowl. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Eggplant & Egg Rice Bowl is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Eggplant & Egg Rice Bowl is something that I’ve loved my whole life.
Free UK Delivery on Eligible Orders! Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines..
To get started with this recipe, we must first prepare a few components. You can have eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant & Egg Rice Bowl:
- Get 1 large Eggplant *about 400g, thickly sliced
- Make ready 2-3 tablespoons Canola Oil *extra as required
- Get 1 handful Baby Spinach *OR other Green Leafy Vegetable
- Prepare 2 Eggs
- Prepare 2 Servings Freshly Cooked Rice
- Make ready 1 Spring Onion *finely chopped
- Prepare Toasted Sesame Seeds
- Make ready <Sauce Ingredients>
- Make ready 1 small piece Ginger *grated OR finely chopped
- Make ready 3-4 tablespoons Soy Sauce
- Prepare 2 tablespoons Sugar
- Make ready 1/4 cup Sake (Rice Wine) OR Water
- Prepare 1 teaspoon Gochujang (Korean Spicy Miso) *optional
- Prepare 1 teaspoon Potato Starch OR Corn Starch Flour
This low calorie vegetable features in the Mediterranean diet. Many of us are most familiar with eggplants that are large and. How to cook eggplant in a pan Sautéed eggplant makes a great addition to curries and stir-fries, where it can take the place of meat. The eggplant can be cubed or cut into rounds, depending on your preference.
Steps to make Eggplant & Egg Rice Bowl:
- Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
- Heat Oil in a frying pan over the medium heat, cook thickly sliced Eggplant on both sides until soft and nicely browned. If you are cooking Eggplant pieces in batches, add extra Oil as required. Transfer cooked Eggplant pieces to a plate.
- When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
- Stir the sauce mixture in the bowl once again, then pour it in the frying pan. Stir well and cook until the sauce is thickened.
- *Note: Alternatively, you can combine all in the frying pan. Cook Eggplant until soft, add Spinach, then add sauce and cook until the sauce is thickened.
- Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
- Half fill a bowl or deep plate with freshly cooked rice, arrange Eggplant, Spinach and Egg on the rice and cover with the sauce. Sprinkle with chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
How to cook eggplant in a pan Sautéed eggplant makes a great addition to curries and stir-fries, where it can take the place of meat. The eggplant can be cubed or cut into rounds, depending on your preference. To cook eggplant in a pan on the stove, simply heat olive oil in a pan over medium or medium-high. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste.
So that is going to wrap it up for this exceptional food eggplant & egg rice bowl recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
