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Home Aubergines met rijst en Aziatische sauzen

Aubergines met rijst en Aziatische sauzen

Recipes Vegetarian Main course

Although I'm crazy about Asian food, I found it difficult to cook it at home. Recreating those flavor combinations felt quite challenging — a real test! But with four different Asian sauces—sambal, soy sauce, oyster sauce and sesame sauce—you'll really be transported to Asian flavors.

Recipe

Eggplants with Rice and Asian Sauces

Most Asian sauces can be found at the supermarket! Note: this dish is not gluten-free.

Course	Main course
Kitchen	Asian
Servings	Serves 2

Preparation time

Preparation time	40 min
Time in oven	30 min
Total	40 min

Equipment

Cutting board
Knife
Grill pan
Saucepan
Cooking pot
Rice cooker
Spoon

Ingredients

175 g rice
2 eggplants
2 spring onions
1 shallot
2 cloves garlic
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame sauce
1 small teaspoon sambal

Eggplants with Rice and Asian Sauces

Wash the eggplants, cut off the crown and slice each eggplant lengthwise into four pieces. Grill for about 30 minutes (note: baking time may vary by oven) at 200°C.
Finely chop the two spring onions and do the same with the shallot. Put the olive oil into a small saucepan and warm it. Then add half of the spring onions (keep the other half aside) and the shallot. Stir with a spoon. Also add the garlic, soy sauce, oyster sauce, sesame sauce and sambal. Stir and let simmer over low heat for about 5 minutes. Don't let the sauce boil too hard; if needed, turn the heat down further.
Cook the rice. I always use a small jar and add 1 jar of rice to 1.5 jars of water. Bring to a boil and cook until the rice is done.
Serve the rice. Place the eggplants on top. Use a spoon to spread the sauce over the eggplants. Garnish with the remaining spring onions and optionally some sesame seeds. Enjoy!

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This dish combines tender grilled eggplant with an aromatic Asian sauce based on soy, oyster and sesame. The rice provides a neutral base that balances the flavors nicely. Perfect as a light but flavorful dinner.

Serve the eggplants generously drizzled with the warm sauce and garnish with the remaining spring onion for a fresh bite. A sprinkle of sesame seeds finishes the dish. Enjoy your meal!

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Related categories

Chopping Board

Sauce pan

Cooking Pot

Rice Cooker

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