Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant & egg rice bowl. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Eggplant & Egg Rice Bowl is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Eggplant & Egg Rice Bowl is something that I have loved my entire life. They are fine and they look fantastic.
Free UK Delivery on Eligible Orders Looking For Egg Plants? 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. Solanum melongena is grown worldwide for its edible fruit.
To get started with this recipe, we must prepare a few ingredients. You can have eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant & Egg Rice Bowl:
- Make ready 1 large Eggplant *about 400g, thickly sliced
- Make ready 2-3 tablespoons Canola Oil *extra as required
- Take 1 handful Baby Spinach *OR other Green Leafy Vegetable
- Make ready 2 Eggs
- Prepare 2 Servings Freshly Cooked Rice
- Take 1 Spring Onion *finely chopped
- Prepare Toasted Sesame Seeds
- Make ready <Sauce Ingredients>
- Prepare 1 small piece Ginger *grated OR finely chopped
- Take 3-4 tablespoons Soy Sauce
- Make ready 2 tablespoons Sugar
- Get 1/4 cup Sake (Rice Wine) OR Water
- Take 1 teaspoon Gochujang (Korean Spicy Miso) *optional
- Take 1 teaspoon Potato Starch OR Corn Starch Flour
This low calorie vegetable features in the Mediterranean diet. Many of us are most familiar with eggplants that are large and. One of the most popular baked eggplant recipes is eggplant parmesan, with its layers of mozzarella and marinara mixed in with the eggplant. But eggplant can also be baked into a healthier take on French fries, roasted and mixed in with pasta, or broiled and pureed to make a tasty dip.
Steps to make Eggplant & Egg Rice Bowl:
- Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
- 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.
- When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
- 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.
- *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.
- Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
- 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.
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. Fresh basil layered in one of the layers adds lots of 'fresh' flavor! The fruit is actually super versatile (yes, it's a fruit!) — you can fry, stuff, bake or grill it, and each application gives the eggplant a unique flavor. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world.
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