Asian Eggplant Rice Bowl by @beyondfoodmarket

30 min
Easy

4 servings

🍚

290 g

Rice

🍆

680 g

Asian Eggplant

🌶️

14 g

Jalapeño

🫒

30 ml

Olive Oil

🧂

3 g

Salt

🌿

10 g

Cilantro

🍋

67 g

Lime

Preparation Steps

  1. Step 1/10

    Rinse 1.5 cups white rice under cold water until the water runs mostly clear.

    white rice
    water
    🥄measuring cups

  2. Step 2/10

    Bring the rinsed white rice and 3 cups water to a boil in a covered pot over the stovetop.

    white rice
    water
    🥄measuring cups

  3. Step 3/10

    Reduce the heat to low and simmer the rice, covered, until tender and the water is absorbed, about 15 to 18 minutes.

    white rice
    water

  4. Step 4/10

    Dice 1.5 lb Asian eggplant and finely dice 1 jalapeño pepper; chop 0.25 cup fresh cilantro and cut 1 lime into wedges.

    🍆Asian eggplant
    jalapeño pepper
    fresh cilantro
    lime
    🔪chef's knife
    🪵cutting board

  5. Step 5/10

    Heat 2 tbsp olive oil in a large skillet over medium-high heat.

    olive oil
    🥄measuring spoons

  6. Step 6/10

    Add the diced Asian eggplant and jalapeño pepper to the hot oil; sauté until the eggplant is tender, browned, and slightly crispy, about 8 to 10 minutes.

    🍆Asian eggplant
    jalapeño pepper
    olive oil
    🥄wooden spoon

  7. Step 7/10

    Season the sautéed vegetables with 0.5 tsp salt and stir to distribute the seasoning.

    salt
    🍆Asian eggplant
    jalapeño pepper
    🥄measuring spoons
    🥄wooden spoon

  8. Step 8/10

    Fluff the cooked white rice with a fork and divide it evenly among 4 serving bowls.

    white rice
    🥣serving bowls

  9. Step 9/10

    Spoon the sautéed eggplant mixture over the rice and top each bowl with chopped fresh cilantro.

    🍆Asian eggplant
    jalapeño pepper
    fresh cilantro
    white rice
    🥄wooden spoon
    🥣serving bowls

  10. Step 10/10

    Squeeze fresh lime juice generously over each bowl immediately before serving.

    lime
    🍋citrus juicer
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Fruits

Ingredients

Rice, Asian eggplant, Jalapeño, Olive oil, Salt, Cilantro, Lime

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Nut-free, Soy-free, Gluten-free

Calories

435 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 79g, Fat: 8g, Fiber: 4.5g, Sugars: 5g, Sodium: 310mg

Nutritional Information

Minerals

Potassium: 440mg, Calcium: 45mg, Iron: 2mg, Magnesium: 48mg

Vitamins

Vitamin C: 19mg, Vitamin K: 36mcg, Folate: 36mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, citrus juicer, serving bowls

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Bowl

Occasions

Lunch, Dinner, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

Asian-inspired, Mexican market-inspired

Geographic

to inform

Various

Aspect

Texture

Tender, Browned, Slightly crispy, Fluffy

Flavors

Savory, Fresh, Tangy, Mildly spicy, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked rice out longer than 2 hours), fridge : 4 days (Store rice and eggplant in an airtight container,Refrigerate within 2 hours,Store cilantro and lime separately for best freshness), freezer : 60 days (Freeze cooled rice and eggplant in airtight freezer-safe containers,Add fresh cilantro and lime only after reheating)