Chinese Eggplant with Eggs, Oyako-Style Recipe

chinese eggplant cooked oyako style served over rice

Chinese Eggplant with Eggs, Oyako-Style Recipe

Course: Side Dish

Cuisine: Asian inspired, Japanese

Keyword: chinese eggplant, oyako style

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 281kcal

Author: Sharon (NutFreeWok.com)

Cost: $4

Simmer Chinese eggplant with sliced onions, soy sauce, and mirin until tender, then serve in a Japanese inspired oyako-style with silky eggs over rice.

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Ingredients

1 pound Chinese eggplant 2 large, or 3 medium sized eggplants
1 medium sweet yellow onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup water or dashi or broth
1/2 tablespoon soy sauce or 1.5 teaspoon
5 large eggs
4 cups cooked rice freshly cooked or heated leftover rice

Instructions

Trim the calyx and any tough portions of the eggplant and discard. Roll cut the eggplant and set aside. Slice the onions lengthwise and chop the garlic and set aside.
Select a non-stick frying pan with a lid and preheat on medium heat for 4-5 minutes.
Add the olive oil and swirl to coat. Add the sliced onions, saute until fragrant and slightly softened (4 minutes). Add the chopped garlic and saute until fragrant 1 minute. Add the eggplant and stir fry until the pan is hot again and the eggplant softens slightly (2-3 minutes). Add the water, mirin, and soy sauce, stir, and then cover with a lid. When you see steam come out of the pan, lower the temperature to low-medium and continue cooking for 5 minutes.
After 5 minutes, stir the eggplant and if there are any eggplant pieces that look very raw (spongy, light in color), make a small well in the center and place the more raw pieces there, add 1-2 tablespoons of water as needed. Cover and cook for 5 more minutes.
In the meantime, lightly beat 5 eggs in a small bowl, set aside.
Stir the eggplant. Pour the lightly beatened eggs over the eggplant and cover the pan.
Continue to cook for 1-2 minutes, the eggs look slighly set. Use a spatula to gently stir the eggplant and eggs until the eggs are cooked through. Remove from heat immediately, serve over freshly cooked rice or reheated leftover rice.

Notes

Nutrition facts are calculated automatically and are an estimate.

Nutrition