Elegant Grilled Eggplant Rice Bowl with Olive Oil
Flavorful Grilled Eggplant Rice Bowl with Olive Oil: A Sophisticated One-Bowl Meal
Do you ever wish you could bring the ambiance of a fancy restaurant into your home, even for a simple meal? When you crave a dish that’s both delicious and impressive without breaking the bank, this elegant grilled eggplant rice bowl is the perfect solution. Using readily available eggplants, this recipe is surprisingly easy to make, delivering exceptional taste and visual appeal. It’s a wonderfully satisfying one-bowl meal that anyone can master.
Main Ingredients- 2 eggplants
- 1 onion
- 1/2 stalk of green onion (scallion)
- 1 hot green pepper (e.g., jalapeño or Korean cheongyang pepper)
- 1 red chili pepper
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 generous Tbsp oyster sauce
- 1 Tbsp spicy stir-fry sauce (e.g., Buldak sauce, adjust to spice preference)
- 1.5 Tbsp corn syrup or honey
- 1 Tbsp minced garlic
- 6-7 Tbsp water
- 2 Tbsp soy sauce
- 1 generous Tbsp oyster sauce
- 1 Tbsp spicy stir-fry sauce (e.g., Buldak sauce, adjust to spice preference)
- 1.5 Tbsp corn syrup or honey
- 1 Tbsp minced garlic
- 6-7 Tbsp water
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the onion. Finely chop the green chili pepper, red chili pepper, and green onion. If you prefer less spice, you can remove the seeds from the chili peppers before chopping.
Step 2
Pat the eggplants dry, then slice them lengthwise into approximately 1cm thick pieces. On one side of each eggplant slice, score the flesh in a crosshatch or diamond pattern. This helps the sauce penetrate and makes the eggplant more flavorful. Lightly season the scored side with salt and pepper.
Step 3
Now, let’s make the sauce for the rice bowl. In a small bowl, combine the soy sauce, oyster sauce, spicy stir-fry sauce, corn syrup (or honey), minced garlic, and water. Whisk everything together until well combined and smooth. Set this delicious sauce aside.
Step 4
Heat a frying pan over medium-high heat and add a generous amount of olive oil, about 2-3 drizzles. Carefully place the seasoned eggplant slices into the hot oil. Grill them until they are golden brown and slightly tender on both sides. Add a little more olive oil each time you flip the eggplant slices to ensure they cook evenly and become deliciously crispy.
Step 5
Once the eggplant is beautifully browned, remove it from the pan and place it on a wire rack or paper towels to drain any excess oil. This step helps to achieve a less greasy and more pleasant texture.
Step 6
Using the same pan (no need to wash), add another drizzle of olive oil over medium heat. Add the sliced onions and sauté until they become translucent and slightly softened. Cooking the onions well will bring out their natural sweetness.
Step 7
When the onions are slightly softened, add the chopped green chili pepper, red chili pepper, and green onion to the pan. Stir-fry for about another minute until the vegetables are fragrant and slightly tender. This adds a lovely aroma and a touch of color.
Step 8
Pour the prepared sauce over the sautéed vegetables in the pan. Stir everything together and let it simmer for about 2 minutes, allowing the sauce to thicken slightly and the flavors to meld with the vegetables. Don’t overcook; you want the vegetables to retain a slight bite.
Step 9
Finally, assemble your delicious rice bowl. Start by placing a generous portion of steamed rice into your serving bowl. Spoon the flavorful vegetable and sauce mixture over the rice. Arrange the perfectly grilled eggplant slices attractively on top. For an extra touch of color and freshness, garnish with a few fresh green leaves if desired. Enjoy your elegant and satisfying grilled eggplant rice bowl!
