Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
Softly roasted eggplant and egg are served over rice with a savory soy sauce seasoning. It is a comforting one-bowl meal for lunch or a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 485g serving): 493.7 kcal · protein 15.9g · carbohydrate 80.1g · fat 11.2g · sodium 1269.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant absorbs oil quickly, so add a few drops at a time only when needed instead of using a lot from the start.
Tips: Turn off the heat before the egg is fully cooked so the residual heat finishes it softly.
Tips: If the seasoning begins to stick to the pan, add 1 tablespoon of water to adjust the consistency.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Eggplant — 1 pc
- Egg — 1 pc
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Green onion — 2 Tbsp
- Sugar — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp