Soy-Glazed Eggplant Rice Bowl
Whole eggplants steam on top of the rice as it cooks, then get pan-seared and glazed in soy sauce, cooking wine, and agave syrup — no extra pot needed until the glaze.
Ingredients
- 2 cups rice
- 2 cups water
- 3 eggplants
- 2 tablespoons soy sauce
- 2 tablespoons cooking wine
- 2 tablespoons agave syrup
- Green onions, for garnish
- Sesame oil, for garnish
Instructions
Cook the rice (2 cups rice, 2 cups water) in the rice cooker with the whole eggplants placed on top to steam alongside it.
Cut the steamed eggplants in half lengthwise. Fry both sides in an oiled pan until golden brown, then set aside.
In the same pan, add 2 tbsp soy sauce, 2 tbsp cooking wine, and 2 tbsp agave syrup. Once it starts to simmer, return the eggplants to the pan and braise until glazed.
Spoon over the rice and finish with chopped green onions and a drizzle of sesame oil.
Tip. Steaming the eggplants right on top of the rice means one pot, one cook time — no extra pan until the glaze.
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