Charred Sweet & Sour Eggplant Rice
Deceptively simple for the amount of flavor it packs—this eggplant rice comes together with just a few ingredients, and it’s the perfect side dish or vegetarian main. Eggplant is first charred in the oven, then tossed with tangy Sweet & Sour Sauce and stirred into steamed rice with a touch of butter. The recipe calls for mint, but feel free to use whatever herbs you have on hand, like parsley or chives or even cilantro. Don’t skip the chopped nuts; they add a delightful crunch to the finished dish.
Serves 3.
what you'll need
INGREDIENTS
- 4 Japanese eggplants, sliced into ¾-inch thick rounds
- ½ cup olive oil
- Kosher salt
- Momofuku Sweet & Sour Sauce
- 4 cups cooked short-grain rice (from about 1½ cups of uncooked rice), hot
- 2 tablespoons butter
- ½ cup fresh mint, chopped
- ½ cup toasted nuts (cashews, pine nuts, or almonds) chopped
Directions
Heat oven to 425°F.
Pour olive oil in a shallow bowl and carefully dunk each side of the sliced eggplant so it’s lightly coated in oil, then arrange in a single layer on a sheet pan. Season with Kosher salt and roast for 20 minutes.
Remove from the oven, flip each eggplant slice, then return to the oven for 12-15 minutes, until the eggplant is starting to char.
Remove from the oven and gently toss with Momofuku Sweet & Sour Sauce, until each eggplant slice is thoroughly coated. (You should use about ½ cup of the sauce.) Return to the oven for 2-3 minutes until the sauce is bubbling, then remove.
Scrape eggplant and butter into hot cooked rice, stirring so it melts into the rice.
To serve, top with chopped mint and nuts.
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what you need from momofuku
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