Eggplant & Egg Rice Bowl. Layer Eggplant, Fresh Mushrooms, Cheese And Pasta Sauce. To bake a whole eggplant, first pierce the skin with a fork the way you would a baked potato. Eggplant (USA, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae.
Typically used as a vegetable in cooking, it is a berry by botanical. Turkish Stuffed Eggplant (Karniyarik), Armenian Stuffed Eggplant (Imam Bayildi), Roasted Eggplant and Bell Pepper Salad, Italian Marinated Eggplant Antipasto, Pan-Fried Eggplant About Eggplants. Eggplant (Solanum melongena) grows wild in its homeland of South Asia as a perennial plant, though these warm-season vegetables are treated by most gardeners as annuals. You can have Eggplant & Egg Rice Bowl using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Eggplant & Egg Rice Bowl
- Prepare 1 of large Eggplant *about 400g, thickly sliced.
- It’s 2-3 tablespoons of Canola Oil *extra as required.
- You need 1 handful of Baby Spinach *OR other Green Leafy Vegetable.
- Prepare 2 of Eggs.
- Prepare 2 of Servings Freshly Cooked Rice.
- It’s 1 of Spring Onion *finely chopped.
- Prepare of Toasted Sesame Seeds.
- You need of <Sauce Ingredients>.
- Prepare 1 of small piece Ginger *grated OR finely chopped.
- Prepare 3-4 tablespoons of Soy Sauce.
- You need 2 tablespoons of Sugar.
- You need 1/4 cup of Sake (Rice Wine) OR Water.
- It’s 1 teaspoon of Gochujang (Korean Spicy Miso) *optional.
- It’s 1 teaspoon of Potato Starch OR Corn Starch Flour.
Given their tropical and subtropical heritage, eggplants do require relatively high temperatures, similar to tomatoes and peppers (which, like eggplants, are in the Nightshade family). Check out our best, most-delicious eggplant recipes from Giada, Ina, Bobby and more of the chefs at Food Network. Eggplant is the ultimate versatile fruit. (Yep, it's a fruit, not a vegetable — learn more about that here.)Because you can fry it, stuff it, bake it, and grill it, there are a ton of totally. Eggplants have a reputation as troublesome to grow and unpleasant to eat, but neither is deserved.
Eggplant & Egg Rice Bowl instructions
- Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness..
- Heat Oil in a frying pan over the medium heat, cook thickly sliced Eggplant on both sides until soft and nicely browned. If you are cooking Eggplant pieces in batches, add extra Oil as required. Transfer cooked Eggplant pieces to a plate..
- When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate..
- Stir the sauce mixture in the bowl once again, then pour it in the frying pan. Stir well and cook until the sauce is thickened..
- *Note: Alternatively, you can combine all in the frying pan. Cook Eggplant until soft, add Spinach, then add sauce and cook until the sauce is thickened..
- Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly..
- Half fill a bowl or deep plate with freshly cooked rice, arrange Eggplant, Spinach and Egg on the rice and cover with the sauce. Sprinkle with chopped Spring Onion and Toasted Sesame Seeds, and enjoy..
With the right conditions, and in the hands of the right cook, anyone can enjoy eggplant from the garden to the plate. Eggplant is the best kind of vegetable, which is to say, it's a multi-tasker that can take on many different and delicious forms. It can stand up to being grilled or fried, tastes bomb when breaded (like in eggplant parmesan or eggplant rollatini) and lives its best life when roasted, stewed, or sauteed for ratatouille, baba ghanoush, and more. Eggplant is a popular vegetable and a good source of antioxidants. Here, learn about its potential health benefits and some ideas about how to prepare it.