Eggplant Rice recipe - ingredients, nutrition and when to eat it
Eggplant rice is a summer home-style dish made by cooking eggplant together with rice.
Eggplant rice is a summer home-style dish made by cooking eggplant together with rice. The eggplant becomes tender, and the seasoned soy sauce adds a moist, nutty flavor. It makes an easy one-bowl meal for lunch or dinner.
Vegetables · 35 minutes to cook
Nutrition (per 389g serving): 399 kcal · protein 8.9g · carbohydrate 72.9g · fat 7.3g · sodium 802.5mg
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: Cut the eggplant into pieces about 1 cm thick, as thinner slices can easily collapse when mixed with the rice.
Tips: After letting the rice rest, turn it over in large scoops from the bottom with a spatula to keep the eggplant from breaking apart.
Tips: Serve the seasoning sauce on the side rather than adding it all at once, so it’s easier to adjust the flavor as you eat.
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Ingredients (1 serving)
- Rice — 80 g
- Eggplant — 0.5 pc
- Onion — 0.3 pc
- Soy sauce — 2 tsp
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Green onion — 1 Tbsp
- Sesame seeds — 1 tsp
- Water — 120 ml