Eggplant with Garlic Sauce and Sticky Rice Recipe

Name: Eggplant with Garlic Sauce and Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sesame oil; 1 cup sushi rice; 1 cup plus 2 tablespoons vegetable broth; 1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups); 2 scallions, white and green parts, cut diagonally into 1-inch lengths; Sea salt; 4 to 6 garlic cloves, chopped; 1/4 cup soy sauce; 2 tablespoons sugar; 1 tablespoon rice vinegar; 1 tablespoon sake or dry sherry; 1/2 teaspoon chili oil; 1 tablespoon cornstarch; 1 teaspoon red pepper flakes, optional; 1/4 jicama, peeled and julienned (see page 74 for a description of how to cut julienne-style sticks); 1/2 red bell pepper, cored, seeded, and cut in bite-size pieces; 1 cup fresh or frozen edamame, shelled

Servings: persons

2 teaspoons sesame oil
1 cup sushi rice
1 cup plus 2 tablespoons vegetable broth
1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)
2 scallions, white and green parts, cut diagonally into 1-inch lengths
Sea salt
4 to 6 garlic cloves, chopped
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon sake or dry sherry
1/2 teaspoon chili oil
1 tablespoon cornstarch
1 teaspoon red pepper flakes, optional
1/4 jicama, peeled and julienned (see page 74 for a description of how to cut julienne-style sticks)
1/2 red bell pepper, cored, seeded, and cut in bite-size pieces
1 cup fresh or frozen edamame, shelled

1
Preheat the oven to 450F.
2
Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.
5
Add the eggplant and sprinkle with scallions.
6
Salt liberally (1/8 to 1/4 teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.
7
In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes.
8
Mix well to dissolve the cornstarch and sugar.
9
Pour half the mixture over the eggplant, distributing evenly.
10
Add the jicama and bell pepper to the pot.
11
Scatter on the edamame.
12
Pour the rest of the soy mixture over all.
13
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
14
If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven.
15
If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.
16
Calories: 668
17
Protein: 26g
18
Carbohydrates: 114g
19
Fat: 13g
20
Cholesterol: 0
21
Sodium: 2458mg
22
Fiber: 11g

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons sesame oil, 1 cup sushi rice, 1 cup plus 2 tablespoons vegetable broth, 1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups), and more.

Yes, Eggplant with Garlic Sauce and Sticky Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant with Garlic Sauce and Sticky Rice

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