Back home to our school year routine and hungry for a healthy lunch. It's time to empty my fridge…
I have a box of lovely Japanese eggplants from @hepworthfarms and some brown rice lying around (because I never make it as much as I think I want to:)).
Sautée one sliced onion and 3 smashed garlic cloves in some olive oil and sesame oil. Let them go for a minute or two, then add the eggplants, sliced lengthwise and season with salt and pepper.
Cook for a couple of minutes with a lid to steam the eggplants and cook through. Remove the lid and add a dash of chicken stock, soy sauce, black soy sauce and black vinegar. Stir, season (if needed), cook and reduce the liquid to just the way you like it. I like mine a little sticky and less soupy.
Serve with brown rice and top if off with a handful of freshly chopped cilantro and bonito flakes. Enjoy!!
The bowl featured is a white stoneware bowl glazed in luster shino and oribe.