Summer Eggplant Rice Bowl Lunchbox recipe - ingredients, nutrition and when to eat it
This summer lunchbox features tender eggplant and onion stir-fried in a soy sauce seasoning and served over rice.
This summer lunchbox features tender eggplant and onion stir-fried in a soy sauce seasoning and served over rice. It’s moist and savory, making it an easy choice to pack for lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 438.3g serving): 432.1 kcal · protein 9.5g · carbohydrate 78.4g · fat 8.2g · sodium 1201mg
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: If you slice the eggplant too thinly, it can turn mushy as it cooks, so aim for slices about 1 cm thick.
Tips: Let the steam escape briefly before packing the lunchbox to keep condensation from collecting under the lid.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 1 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp