These Eggplant slices are so soft and melting in your mouth. Softly cooked gooey Egg is a good companion. Freshly cooked soft rice mixed with the Eggplant and the Egg with the sauce is heavenly delicious. If you like Eggplant, this is a dish you got to try.
1 large Eggplant *about 400g, thickly sliced
2 to 3 tablespoons Canola Oil *extra as required
1 handful Baby Spinach *OR other Green Leafy Vegetable
2 Servings Freshly Cooked Rice
1 Spring Onion *finely chopped
Toasted Sesame Seeds
1 small piece Ginger *grated OR finely chopped
3 to 4 tablespoons Soy Sauce
2 tablespoons Sugar
1/4 cup Sake (Rice Wine) OR Water
1 teaspoon Gochujang (Korean Spicy Miso) *optional
1 teaspoon Potato Starch OR Corn Starch Flour
- Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
- Heat Oil in a frying pan over the medium heat, cook thickly sliced Eggplant on both sides until soft and nicely browned. If you are cooking Eggplant pieces in batches, add extra Oil as required. Transfer cooked Eggplant pieces to a plate.
- When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
- Stir the sauce mixture in the bowl once again, then pour it in the frying pan. Stir well and cook until the sauce is thickened.
- *Note: Alternatively, you can combine all in the frying pan. Cook Eggplant, add Spinach, then add sauce and cook until the sauce is thickened.
- Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
- Half fill a bowl or deep plate with freshly cooked rice, arrange Eggplant, Spinach and Egg on the rice and cover with the sauce. Sprinkle with chopped Spring Onion and Toasted Sesame Seeds, and enjoy.