Savory Eggplant Rice Bowl: A Recipe Even Eggplant Haters Will Love
Savory Eggplant Rice Bowl That Even Eggplant-Averse Eaters Will Enjoy
If the mushy texture of eggplant has made you hesitant to cook it, pay attention to this recipe! Many people dislike eggplant because of the mushy texture found in fried or seasoned eggplant dishes. This recipe, however, involves gently mashing the eggplant and mixing it with a flavorful sauce. You can enjoy it without any of the typical mushy texture, resulting in a savory and delightful meal. Simply mix it with rice for a satisfying and hearty one-bowl meal. It’s a taste that everyone from children to adults will love, so be sure to give it a try!
Main Ingredients- 2 Eggplants
- 1 Tbsp chopped green onions
- 1 Egg yolk
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin, etc.)
- 1 Tbsp Oligodang (Corn syrup or similar sweetener)
- 1 Tbsp Sesame oil
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin, etc.)
- 1 Tbsp Oligodang (Corn syrup or similar sweetener)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare the 2 eggplants. Wash them thoroughly, then cut them into bite-sized pieces, about 1 to 1.5 cm in size. If they are too large, they might take longer to cook, so aim for a moderate size.
Step 2
Place the cut eggplant into a microwave-safe bowl. Add 2 tablespoons of water to moisten them. Cover loosely with a lid or plastic wrap, making sure to poke a few holes for steam to escape. Microwave for 6 minutes. (This is based on a 700W microwave; adjust cooking time according to your microwave’s specifications.)
Step 3
Be very careful as the eggplant will be extremely hot when removed from the microwave. Allow some steam to escape carefully, then use the back of a fork to press down and mash the eggplant into a fine consistency. The goal is to create a smooth eggplant puree without any mushy texture.
Step 4
To the mashed eggplant, add all the seasoning ingredients: 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oligodang, and 1 tablespoon of sesame oil. Mix everything thoroughly until well combined. Ensure the seasonings are evenly distributed throughout the eggplant.
Step 5
Serve a generous portion of warm rice in a bowl. Top it with the seasoned eggplant mixture. Finally, garnish with a fresh egg yolk and the chopped green onions. Your delicious savory eggplant rice bowl is now complete! Break the yolk and mix it with the eggplant for an even creamier and richer flavor.
