A picture of Eggplant, Avocado & Tomato Summer Rice.

Eggplant, Avocado & Tomato Summer Rice

cookpad.japan @cookpad_jp

I wanted to eat a savoy-sweet eggplant and avocado dish. I then added tomatoes for tartness and ginger for a the ultimate summer dish! I loved the dish, so I uploaded the recipe.

If you don't have zucchini, double the amount of eggplant.
Don't cook down the tomatoes too much. Once they are added to the pan, just quickly cook.

You can optionally top the dish with a poached egg, shredded nori seaweed, or shiso leaves.

The top photo is with brown rice. I grated the ginger with the skin intact. Recipe by YUKIKI

I wanted to eat a savoy-sweet eggplant and avocado dish. I then added tomatoes for tartness and ginger for a the ultimate summer dish! I loved the dish, so I uploaded the recipe.

If you don't have zucchini, double the amount of eggplant.
Don't cook down the tomatoes too much. Once they are added to the pan, just quickly cook.

You can optionally top the dish with a poached egg, shredded nori seaweed, or shiso leaves.

The top photo is with brown rice. I grated the ginger with the skin intact. Recipe by YUKIKI

Eggplant, Avocado & Tomato Summer Rice

cookpad.japan @cookpad_jp

I wanted to eat a savoy-sweet eggplant and avocado dish. I then added tomatoes for tartness and ginger for a the ultimate summer dish! I loved the dish, so I uploaded the recipe.

If you don't have zucchini, double the amount of eggplant.
Don't cook down the tomatoes too much. Once they are added to the pan, just quickly cook.

You can optionally top the dish with a poached egg, shredded nori seaweed, or shiso leaves.

The top photo is with brown rice. I grated the ginger with the skin intact. Recipe by YUKIKI

I wanted to eat a savoy-sweet eggplant and avocado dish. I then added tomatoes for tartness and ginger for a the ultimate summer dish! I loved the dish, so I uploaded the recipe.

If you don't have zucchini, double the amount of eggplant.
Don't cook down the tomatoes too much. Once they are added to the pan, just quickly cook.

You can optionally top the dish with a poached egg, shredded nori seaweed, or shiso leaves.

The top photo is with brown rice. I grated the ginger with the skin intact. Recipe by YUKIKI

Saved

Ingredients

1 serving

1/2 smallEggplant
1/4Avocado
1/4Tomato
30 gramsZucchini (or double the amount of eggplant)
1 tbspWater
1/2 tbspSugar
1/2 tbspSoy sauce
1/2 tspGinger (grated)
1 tspOlive oil
1serving Hot cooked white rice

Saved

Steps

1

Cut the vegetables into small cubes. Combine the eggplant and zucchini in one bowl and the tomato and avocado in another.
2

Heat olive oil in a frying pan and cook the eggplant and zucchini.
3

Once the olive oil has coated the vegetables, add the water, sugar, soy sauce, and grated ginger (with the liquid). Stir-fry as you shake the frying pan.
4

Lastly, add the tomatoes and the avocado and cook everything together.
5

Once the liquid has evaporated and the flavors have blended, transfer to a plate and serve with a side of rice.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on June 29, 2014 06:08

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