Natto and Grilled Eggplant Rice Bowl: A Healthy and Delicious Meal
Natto and Grilled Eggplant Rice Bowl
Top your rice with perfectly grilled eggplant and flavorful natto for a simple yet satisfying meal.
Main Ingredients
- 1/2 Eggplant
- 1 pack Natto (for 1 serving)
- 1 bowl Warm cooked rice
Cooking Instructions
Step 1
First, prepare the eggplant. Wash the eggplant thoroughly and slice it into rounds about 1cm thick. Slicing them too thinly can cause them to fall apart, so aim for a consistent, moderate thickness.
Step 2
Heat a pan over medium heat and add 1 tablespoon of olive oil. Arrange the sliced eggplant in a single layer. Sprinkle lightly with herb salt or pepper to season. Using herb salt will add an extra layer of flavor.
Step 3
Once one side of the eggplant is golden brown, flip them over. Cook the other side until it’s also golden brown and tender, stirring occasionally. Be mindful of the heat to prevent burning. The eggplant is cooked when it’s soft enough to be easily pierced with a fork or chopstick.
Step 4
Place the warm cooked rice into a bowl. Arrange the nicely grilled eggplant slices on top. Next, open the natto pack and stir it vigorously until it becomes sticky and frothy. Spoon the natto generously over the eggplant. You can mix in the included mustard and soy sauce packets if you like.
Step 5
Finally, drizzle a little soy sauce over the top, if desired. Your healthy and delicious Natto and Grilled Eggplant Rice Bowl is ready! This dish combines the health benefits of natto, the tender texture of eggplant, and the satisfying comfort of rice for a wonderful meal. Enjoy!
