Eel-Style Eggplant Rice Bowl
Ingredients: eggplant, egg, starch, sauce, cooked rice · 15 min cook time · 350kcal · $2.95
Ingredients
1개 eggplant, 2개 egg, 약간 starch, 약간 sauce, 1공기 cooked rice
Instructions
1. Cut the eggplant in half and microwave for 3 minutes. Meanwhile, prepare the scrambled eggs to be as soft and moist as possible.
2. Open up the eggplant and score the inside so the sauce absorbs well. Dust both sides with starch, pan-fry until golden brown, then pour in the quick sauce and simmer until reduced.
3. Place the eggs over the rice, top with the eggplant, and it is ready to serve.
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