Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, eggplant & egg rice bowl. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Eggplant & Egg Rice Bowl is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Eggplant & Egg Rice Bowl is something which I’ve loved my whole life.
Join Eggplant on a mission to rid the world of bad software. Digital leaders use Eggplant to deliver AI powered intelligent automation, streamline the customer experience and optimize business outcomes. Eggplants—also known as aubergine or brinjal—are warm-weather vegetables that are harvested in Eggplant tastes best when harvested young.
To begin with this recipe, we must prepare a few ingredients. You can cook eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant & Egg Rice Bowl:
- Prepare 1 large Eggplant *about 400g, thickly sliced
- Prepare 2-3 tablespoons Canola Oil *extra as required
- Prepare 1 handful Baby Spinach *OR other Green Leafy Vegetable
- Get 2 Eggs
- Get 2 Servings Freshly Cooked Rice
- Take 1 Spring Onion *finely chopped
- Make ready Toasted Sesame Seeds
- Take <Sauce Ingredients>
- Get 1 small piece Ginger *grated OR finely chopped
- Get 3-4 tablespoons Soy Sauce
- Make ready 2 tablespoons Sugar
- Get 1/4 cup Sake (Rice Wine) OR Water
- Get 1 teaspoon Gochujang (Korean Spicy Miso) *optional
- Make ready 1 teaspoon Potato Starch OR Corn Starch Flour
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. 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. Eggplant is the common name for a perennial plant, Solanum melongena, of the potato or nightshade family Solanaceae, characterized by large leaves, white to purple flowers with a five-lobed corolla and yellow stamens, and an ovoid fruit with numerous, small seeds.
Instructions to make Eggplant & Egg Rice Bowl:
- 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.
Eggplant is the best kind of vegetable: it's a multi-tasker that can take on many different (and delicious) forms, from baba ghanoush to eggplant parmesan. To succeed with eggplants, you'll need steadily warm growing conditions for at least three months. Eggplants growing in cold soil or exposed to chilly weather will potentially suffer from insect and. Learn everything you need to know about selecting, storing, and preparing eggplant so that you feel confident enough to use this yummy veggie in your. Eggplant, (Solanum melongena), tender perennial plant of the nightshade family (Solanaceae), grown for its edible fruits.
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