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Pan-Fried Asian Eggplant on top of rice serve in a brown bowl
Olivia

Pan-Fried Asian Eggplant

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White rice with pan-fried Asian eggplant, peanuts, and spring onion for a balanced plant-forward meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: American, Asian
Calories: 345
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup white rice
  • 2 cups water
  • 2 Asian eggplants cut lengthwise
  • 2 tablespoons olive oil
  • ¼ cup peanuts
  • 2 spring onions sliced
  • 1 tablespoon soy sauce
  • Salt to taste
  • Black pepper to taste

Equipment

Easy to Clean
Rice & More
Rice & More
$29.90
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04/20/2026 02:02 pm GMT
rice cooker
Frying Pan
Frying Pan
$57.99 $47.99
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Frying Pan

Cooking Instructions
 

  1. Rinse rice under cold water.
  2. Bring water to a boil in a pot.
  3. Add rice, reduce heat, and cover.
  4. Simmer for 15 minutes until rice is tender.
  5. Heat olive oil in a pan over medium heat.
  6. Add eggplant halves cut side down.
  7. Cook until tender and lightly golden.
  8. Turn and cook the other side.
  9. Season with soy sauce, salt, and black pepper.
  10. Place cooked rice in serving bowls.
  11. Top with pan-fried eggplant.
  12. Sprinkle peanuts and sliced spring onion over the dish.

Nutrition

Calories: 345kcalCarbohydrates: 53gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 267mgPotassium: 672mgFiber: 9gSugar: 8gVitamin A: 112IUVitamin C: 6mgCalcium: 52mgIron: 1mg

Notes

Cook rice until fluffy and not sticky.
Cut eggplant evenly for consistent cooking.
Serve warm for best flavor.

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