Eggplant Rice

Eggplant Rice is a flavorful vegan Chinese dish that combines tender eggplant with hearty rice, infused with savory soy sauce and aromatic spices. This vibrant dish is not only satisfying but also packed with nutrients and perfect for a quick weeknight meal.

Ingredients

• Jasmine rice - 150 grams
• Water - 300 ml
• Eggplant - 200 grams, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onion - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Red bell pepper - 100 grams, diced
• Carrot - 100 grams, diced
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 300 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. While the rice is cooking, heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Add diced eggplant, red bell pepper, and carrot to the skillet. Stir-fry for about 8-10 minutes until the vegetables are tender and the eggplant is golden brown.
4. Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly. Add chopped green onion, season with salt and black pepper to taste, and cook for an additional 2 minutes.
5. Fluff the cooked rice with a fork and serve it on plates. Top with the stir-fried eggplant mixture, garnishing with additional green onion if desired.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in calories and high in vitamins, making it suitable for weight management.

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