Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 1 piece Round eggplant; 2 servings rice; 1 section Scallion; 5 clove Garlic; 2 tbsp Edible oil; 1 tbsp Soy sauce; 1/2 tbsp Pixian Broad Bean Paste; 1/2 tbsp Vinegar; 1 tbsp Sweet bean sauce

A home-style rice bowl topped with eggplant braised until silky in a savory sauce of soy, vinegar, sweet bean paste, and doubanjiang, served over steamed rice.

30 minNewEasy Staple Food Braise Sauce Flavor

Instructions

1
Put rice and water into a pot according to your own ratio and cook into rice.
2
The ingredients are ready.
3
Cut the eggplant into pieces.
4
Slice the green onions and mince the garlic. In a small bowl, combine soy sauce, vinegar, sweet bean sauce, and an appropriate amount of water to make a sauce, and set aside.
5
Put cooking oil into a gasoline pot, and after the oil is hot, add Pixian bean paste and stir-fry until red oil appears.
6
Add the eggplant and stir-fry.
7
Stir-fry the eggplant until it is soft and tender, with no hard core. Add a small amount of water during the process to prevent it from sticking to the bottom of the pan.
8
Add the sliced green onions and the previously prepared sauce.
9
Stir-fry evenly until the flavors are absorbed.
10
Add the minced garlic and toss to mix.
11
Reduce the sauce over high heat, turn off the heat, and serve.
12
Put the rice into the mold to shape it.
13
Add the stir-fried eggplant, and a delicious eggplant rice bowl is ready.