Eggplant Rice Bowl

This Eggplant Rice Bowl is a delightful low-carb Chinese-inspired dish featuring tender eggplant sautéed with savory spices and served over a bed of cauliflower rice. It's a perfect blend of flavors and textures, making it a satisfying and healthy meal option.

Ingredients

• Eggplant - 300 grams, diced
• Cauliflower - 400 grams, grated (to make cauliflower rice)
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons (or tamari for gluten-free)
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Spring onions - 2, chopped
• Red bell pepper - 1, diced
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large pan over medium heat.
2. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Stir in the diced eggplant and red bell pepper, cooking for about 5-7 minutes until softened.
4. Add soy sauce, sesame oil, salt, and pepper, stirring well to combine and cooking for another 3-5 minutes.
5. Meanwhile, prepare the cauliflower rice by grating the cauliflower and then sautéing it in a separate pan with a little olive oil for about 5-7 minutes until tender. Season with salt and pepper.
6. Once the eggplant mixture is cooked, remove it from heat and stir in chopped spring onions.
7. To serve, place a generous portion of cauliflower rice in each bowl and top it with the eggplant mixture.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in calories but high in fiber, promoting digestion.

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