Tomato and Eggplant Rice recipe - ingredients, nutrition and when to eat it
A summer dish of tender sautéed tomatoes and eggplant served over rice. The tomatoes’ bright flavor and the eggplant’s soft, juicy texture go well together for…
A summer dish of tender sautéed tomatoes and eggplant served over rice. The tomatoes’ bright flavor and the eggplant’s soft, juicy texture go well together for lunch or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 526.2g serving): 429.1 kcal · protein 9.7g · carbohydrate 82.5g · fat 6.5g · sodium 404.7mg
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: Pat the eggplant dry before adding it to the pan to keep the oil from splattering.
Tips: If the tomatoes release a lot of liquid, sauté them briefly over high heat so the rice doesn’t get soggy.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Tomato — 1 pc
- Eggplant — 0.5 pc
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Ground black pepper — 0.1 tsp
- Toasted sesame seeds — 0.5 tsp