This healthy vegan aubergine fried rice recipe is one of those dishes that can be made in less than 30 minutes, yet fulfils your every need. This eggplant & fried rice recipe is packed full of flavour, while delivering a wide array of nutrients.
Aubergine Fried Rice – Eggplant Recipe
This recipe is packed with flavour, while delivering a wide array of nutrients.Aubergines are rich in fibre, vitamins and minerals. Rice is a versatile source of carbohydrates and fibre that makes sure you never leave the table hungry. Both aubergine and rice promote cardiovascular health, by reducing cholesterol and keeping blood sugar in check. The addition of kimchi stimulates digestion thanks to the probiotics developed in the lacto-fermentation process.The heat treatment brings out the rich aroma of the onion, ginger, and garlic, and soy sauce adds the umami flavour, completing this well-rounded dish.
Equipment
- Large frying pan or wok
- Tongs
- Small saucepan or rice cooker
- Bowl
- Knife
Ingredients
- 1 Aubergine – Eggplant cut into strips
- 2-3 tsp Salt
- 150 grams Long-grain rice white or brown
- 1 Brown onion peeled, diced
- 2-3 Cloves garlic peeled, sliced
- 1 inch Ginger root peeled, sliced
- 200 grams Vegan kimchi see foot note
- 4-6 Spring onions roughly chopped
- 2 tbsp Soy sauce
- 2 tbsp Sesame oil
- Extra chilli flakes optional
- 2 tbsp Rice vinegar
Instructions
- Cook the rice in a pot or rice cooker with 250-300ml of water. Set aside to fully cool down.
- Chop the aubergine and place it into a bowl. Add the salt (don’t worry, that’s the right amount). Stir and leave it to rest for 10-15 minutes. The aubergine will release some moisture, which will also get rid of the bitter flavour. Rinse the aubergine in cold water.
- Heat sesame oil in a frying pan or wok. Add aubergine/eggplant pieces, let them fry on high heat, and use the tongs to turn each piece until they are browned on each side. Transfer the aubergine from the pan back to the bowl (rise the bowl beforehand)
- Add onion, garlic and ginger to the wok with remaining sesame oil. Saute for 5-7 minutes, stirring regularly. Add kimchi and keep cooking for another 2-3 minutes.
- Add onion, garlic and ginger to the wok with remaining sesame oil. Saute for 5-7 minutes, stirring regularly. Add kimchi and keep cooking for another 2-3 minutes.
- Finally, add the fried aubergine and spring onions. Mix everything together, sprinkle with chilli flakes (if using) and serve!
Notes
Traditional kimchi is made with fish sauce, so when you do the grocery shopping for this recipe, double check you are getting the vegan kimchi. Alternatively, you can make vegan kimchi at home.
Nutrition
Calories: 235kcal
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