One Pot Vegan Chinese Style Eggplant Rice
Discover the perfect harmony of flavor and convenience with this One Pot Vegan Chinese-Style Eggplant Rice! This effortless, plant-based dish combines tender, caramelized eggplant, aromatic garlic and ginger, and fluffy long-grain or jasmine rice, all infused with the umami-rich flavors of soy sauce, hoisin sauce, and a hint of sesame oil. Simmered together in a single pot with vegetable broth, this recipe boasts a delightfully savory depth balanced by a touch of heat from red chili flakes. Garnished with scallions, toasted sesame seeds, and fresh cilantro, this wholesome, gluten-free meal is as visually appealing as it is delicious. With just 15 minutes of prep time, this easy vegan recipe is ideal for busy weeknights and perfect for meal prep. Serve it warm and savor the authentic Chinese-inspired flavors in every bite!
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon ginger
- 4 stalks scallions (green onions)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1.5 cups rice (long-grain or jasmine)
- 3 cups vegetable broth
- 0.5 teaspoon red chili flakes
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro (optional)
Instructions
Wash the eggplants, trim off the ends, and cut them into bite-sized cubes. Mince the garlic and ginger, and thinly slice the scallions, keeping the white and green parts separate.
Heat a large, deep skillet or pot over medium heat. Add the olive oil and swirl to coat the bottom.
Add the garlic, ginger, and the white parts of the scallions. Sauté for 1-2 minutes until fragrant.
Add the cubed eggplant to the pot. Cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften and brown.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, and red chili flakes together. Pour this mixture over the eggplant and stir to coat evenly.
Add the rice to the pot, spreading it out evenly on top of the eggplant. Do not stir at this stage.
Carefully pour the vegetable broth over the rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Turn off the heat and let the pot sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, mixing it with the eggplant. Taste and adjust the seasoning if necessary.
Garnish with the green parts of the scallions, toasted sesame seeds, and fresh cilantro if desired. Serve warm.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5098 mg | 222% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 55.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3985 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
