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Eggplant Rice Bowl (Sweet and Savory)

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 60 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 🍚 2 servings cooked rice
    • 🍆 2 eggplants
    • 🧅 2 tbsp chopped green onion
    • 1 tsp sesame seeds

  • Sauce Ingredients

    • 🧂 2 tbsp soy sauce
    • 2 tbsp oyster sauce
    • 🍅 2 tbsp ketchup
    • 💧 6 tbsp water
    • 2 tbsp corn syrup
    • 1 tbsp cooking oil

PASSOS

1

Peel the eggplants and cut them in half lengthwise. Steam them in a steamer for 7 minutes.

2

Make shallow cuts on the eggplants to flatten them into a shape resembling eel.

3

Heat cooking oil in a frying pan and place the eggplants cut-side down. Fry until golden brown.

4

Mix soy sauce, oyster sauce, ketchup, water, and corn syrup to create the sauce. Pour it over the eggplants and simmer until thickened.

5

Serve cooked rice in a bowl, top with the glazed eggplants, sauce, chopped green onions, and sesame seeds.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 8g
    Proteína
  • 55g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute oyster sauce with hoisin sauce for a vegetarian option.Leftover eggplants can be stored in the fridge for up to 2 days.Add chili flakes to the sauce for a spicy kick.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.