Rice Bowl with Aubergine, Bacon and Melting Cheese – a delicious recipe with rashers Bacon, Aubergines - small Japanese type, Garlic, Vegetable oil, much, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the bacon into 1 cm widths.
2
Cut the aubergine in half lengthwise first and slice into half-moon shapes with 6~7 mm widths.
3
(In this photo my aubergine was so big so I cut into quarter-rounds instead).
4
Put the oil, garlic, and bacon in a frying pan and start to fry.
5
Add the aubergine to Step 2 to fry so that the aubergine can absorb the tasty oil.
6
After it has cooked thoroughly, add the soy sauce and mirin.
7
Fry further so as to infuse the ingredients with seasonings.
8
Add the beaten eggs and easy-melting cheese to Step 3 and cover.
9
Continue to heat for about another minute until the cheese starts to melt.
10
After the cheese melts transfer 1/3 of Step 4 onto the rice on each of the three individual serving dishes.
11
Soft-boiled egg is nice!
12
Sprinkle with chopped spring onions if you like.
803
kcal
Calories
63
g
Fat
4
g
Carbs
53
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 rashers Bacon, 2 Aubergines - small Japanese type, 2 tsp Garlic (chopped), 2 tbsp Vegetable oil, and more.
Yes, Rice Bowl with Aubergine, Bacon and Melting Cheese falls under the Meat & Poultry 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.
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