Eggplant Rice with Soybeans
2 min readThis hearty rice dish is a meal in itself with a tossed green salad. Salting the eggplant is not necessary if using the long, narrow, often white-streaked Chinese variety, which contains fewer seeds than regular eggplant, and is therefore less bitter. Green peas can stand in for the soybeans, if desired. For best results, use freshly cooked rice.
MAKES 4 TO 6 SERVINGS
1 pound of eggplant (about 1 large Western eggplant or 2 medium Chinese eggplants), unpeeled, cut into 1⁄2-inch dice, placed in a colander, sprinkled with salt, drained 30 minutes (salting is optional) 1 tablespoon peanut oil
4 scallions, white and green parts separated, thinly sliced
1 to 2 fresh red or green chili peppers, seeded and thinly sliced
1 tablespoon finely chopped fresh ginger
1 teaspoon whole cumin seeds
2 large cloves garlic, finely chopped
1⁄2 cup low-sodium vegetable broth, plus additional, if necessary
1 to 2 tablespoons sweet chili sauce
1 to 2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted (dark) sesame oil
1⁄4 teaspoon Chinese five-spice powder
1⁄4 teaspoon salt, or to taste
3 cups freshly cooked white or brown rice
1 cup frozen shelled soybeans, cooked according to package directions, well drained
1⁄2 cup chopped fresh cilantro
Rinse the drained eggplant under cold running water. Dry between paper towels and set aside. In a wok or large nonstick skillet, heat the peanut oil over medium heat. Add the white parts of the scallions, chilies, ginger, and cumin; cook, stirring, 1 minute. Add the eggplant and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, 2 minutes. Add the broth and cook, stirring, until liquid has mostly evaporated and eggplant is tender, 4 to 5 minutes, adding more broth, if necessary. Add chili sauce, soy sauce, sesame oil, five-spice powder, and salt; cook, stirring, 1 minute. Add rice, soybeans, and scallion greens; cook, tossing and stirring, until heated through, about 2 minutes. Remove from heat and add the cilantro, tossing well to thoroughly combine. Serve warm.
{PER SERVING} Calories 364 • Protein 14g • Total Fat 11g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 7g • Sodium 361mg
