Chili Garlic Eggplant With Rice
Author:Easy Chili Garlic Eggplant on a bed of fluffy rice. Full of punchy flavours it's garlicky, spicy, sweet, and savoury. I love this with some steamed broccoli or stir-fried veggies. Such a delicious dinner!
Ingredients
For the eggplant
- 2 medium eggplants
- ½ cup (60 grams) cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- a good drizzle olive oil
For the rice
- 2 cups (400 grams) long grain white rice
- 4 cups (960 ml) water
- ¼ teaspoon fine sea salt
For the sauce
- 1 tablespoon toasted sesame oil
- 6 cloves garlic , minced
- 1½ teaspoons cornstarch
- ½ cup (120 ml) soy sauce
- ½ cup (100 grams) brown sugar
- ¼ cup (60 ml) rice vinegar
- ¼ to ¾ teaspoon red chili pepper flakes
INSTRUCTIONS
- Preheat your oven to 425°F (220°C).
- Bake the eggplant. Cut the eggplants into chunky bite-sized cubes (about ¾ inch).
- In a large mixing bowl, combine the cornstarch, salt, and pepper. Add the eggplant to the bowl and toss well in the flour mixture to coat. I find it easiest to use clean hands. The natural moisture on the eggplant is enough to make the cornstarch stick.
- Line a baking tray with parchment paper or a silicone mat. Scatter the eggplant pieces onto the baking tray. Drizzle generously with olive oil then toss with your hands to coat, before spreading out so there's a bit of space between each piece.
- Bake for 15 minutes, turn each piece and cook for another 15 to 20 minutes, or until golden.
- Cook the rice. As soon as the eggplant goes into the oven prepare the rice. Rinse in a sieve, then add to a pan with the water and salt. Bring to a boil. Once it’s bubbling all over the surface turn the heat to low and put the lid on. Leave for 14 minutes. Do not remove the lid during this time. After 14 minutes turn off the heat and leave with the lid on for a further 10 minutes or until you're ready to serve. Fluff with a fork just before serving.
- Make the sauce. While the eggplant is baking and the rice is cooking, prepare the sauce. Place a small saucepan over medium heat. Add the sesame oil then the minced garlic and cook for 1 to 2 minutes, or until fragrant. Don’t let it color.
- Add the cornstarch, give it a quick stir, then gradually add the soy sauce stirring as you go to work out any lumps. Then add the brown sugar, rice vinegar, and red chili pepper flakes. Add an appropriate amount of chili for your particular spice tolerance. If you use the full ¾ teaspoon it will be very hot and spicy. Omit the chili if you don't like any heat at all. Keep stirring for about 4 to 5 minutes until thickened then turn off the heat. It should easily coat the back of a spoon. Turn it back on to reheat a few minutes before serving.
- Serve. When the rice and eggplant are ready and the sauce is hot, spoon rice into deep bowls, top with piles of crispy eggplant, then drizzle over the sauce.
NOTES
Eggplant is best eaten immediately but leftovers can be reheated in the oven or an air fryer. Leftover sauce will keep for up to 7 days in the fridge or the freezer for 3 months. For food safety reasons leftover rice should be cooled very quickly and then can be refrigerated for up to 3 days. Reheat in a microwave until piping hot. Never reheat rice more than once.
NUTRITION
Serving: 1serving | Calories: 443kcal | Carbohydrates: 90g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 1234mg | Potassium: 500mg | Fiber: 6g | Sugar: 22g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg
