Easy Eggplant & Egg Rice Bowl Recipes

Easy Eggplant & Egg Rice Bowl Recipes

The ingredients Easy Eggplant & Egg Rice Bowl Recipes

  1. 1 large Eggplant *about 400g, heavily sliced
  2. 2-3 tablespoons Canola Oil *extra as required
  3. 1 few Baby Spinach *OR additional Green Leafy Vegetable
  4. 2 Eggs
  5. 2 Servings Newly Cooked Rice
  6. 1 Springtime Onion *finely chopped
  7. Done Sesame Seeds

  8. Step-step making Easy Eggplant & Egg Rice Bowl Recipes

    1. Combine all the sauce ingredients inside a bowl and set aside. A person may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.

    2. Heat Oil in a new frying pan over the medium high temperature, cook thickly sliced Eggplant on equally sides until soft and nicely browned. If you are cooking Eggplant bits in batches, add extra Oil while required. Transfer cooked Eggplant pieces in order to a plate.

    3. When most Eggplant pieces are cooked, cook Newborn Spinach quickly and transfer to the particular plate.

    4. Stir the spices mixture in the bowl once once again, then pour it in the baking pan. Stir well and cook till the sauce is thickened.

    5. *Note: Alternatively, you can combine most in the frying pan. Cook Eggplant until soft, add Spinach, then include sauce and cook until the spices is thickened.

    6. Cook Ovum as you like. My ‘Onsen Tamago’ can be cooked very quickly.

    7. Half fill a bowl or even deep plate with freshly cooked grain, arrange Eggplant, Spinach and Egg about the rice and cover with the particular sauce. Sprinkle with chopped Spring Red onion and Toasted Sesame Seeds, and delight in.