Eggplant Vegan Bowl

Eggplant Vegan Bowl

5 from 1 vote
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Course: Vegetarian Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 250kcal


  • Half a glass of basmati rice
  • 3 spring onions
  • 1 medium eggplant
  • Soy sauce
  • Sesame


  • First of all, wash the eggplant and cut off the head, steam the eggplant for about 15 minutes, then take it to the cutting board and let it rest.
  • In the meantime, let’s start with the rice. Add the well-washed rice and finely cut spring onions to the pan with olive oil (you can keep some of the green parts for garnishing).
  • Roast, add 150 ml of water and 2 spoons of soy sauce and cook until the water is gone.
  • Cut the eggplant first in the middle, then one from the left and one from the right, and cut it in a lozenge pattern.
  • Roast 1 spoonful of sesame seeds in another pan and add 2 tablespoons of olive oil, 1 tablespoon of soy sauce, place the eggplant on it, seal it, and cook it on both sides.
  • To serve, in a bowl add the rice first, then the eggplant and garnish with spring onions. Enjoy your meal!


Calories: 250kcal

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