Eggplant & Egg Rice Bowl
Eggplant & Egg Rice Bowl

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, eggplant & egg rice bowl. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Eggplant & Egg Rice Bowl is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Eggplant & Egg Rice Bowl is something which I’ve loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. 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.

To get started with this recipe, we must prepare a few components. You can have eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Eggplant & Egg Rice Bowl:
  1. Get 1 large Eggplant *about 400g, thickly sliced
  2. Get 2-3 tablespoons Canola Oil *extra as required
  3. Make ready 1 handful Baby Spinach *OR other Green Leafy Vegetable
  4. Prepare 2 Eggs
  5. Get 2 Servings Freshly Cooked Rice
  6. Get 1 Spring Onion *finely chopped
  7. Get Toasted Sesame Seeds
  8. Prepare <Sauce Ingredients>
  9. Prepare 1 small piece Ginger *grated OR finely chopped
  10. Prepare 3-4 tablespoons Soy Sauce
  11. Get 2 tablespoons Sugar
  12. Get 1/4 cup Sake (Rice Wine) OR Water
  13. Prepare 1 teaspoon Gochujang (Korean Spicy Miso) *optional
  14. Make ready 1 teaspoon Potato Starch OR Corn Starch Flour

Eggplants made their way to Europe with the Islamic. The eggplant, or aubergine, provides fiber and a range of nutrients. This low calorie vegetable features in the Mediterranean diet. Many of us are most familiar with eggplants that are large and.

Steps to make Eggplant & Egg Rice Bowl:
  1. Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
  2. 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.
  3. When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
  4. 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.
  5. *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.
  6. Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
  7. 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.

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. To cook eggplant in a pan on the stove, simply heat olive oil in a pan over medium or medium-high.

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