Nutritious and Aromatic Eggplant Rice (Gajibap)
Nutritious and Aromatic Eggplant Rice (Gajibap)
Fragrant and Delicious Eggplant Rice
Introducing a pot rice recipe that uses eggplant, rich in anthocyanins beneficial for health. This is a wonderful way to enjoy the superfood eggplant as a hearty meal. Typically, ingredients for pot rice are stir-fried in sesame oil or perilla oil, but if you prefer a lighter and nuttier flavor, stir-frying with olive oil before cooking the rice results in a wonderfully savory dish that clings to your palate. Adding steeped green tea leaves while cooking the rice not only enhances its health benefits but also deepens the rice’s aroma. This simple yet nutritious eggplant rice is a must-try!
Main Ingredients- 2 Eggplants (medium-sized)
- 2.5 cups Soaked Rice (rice soaked for about 30 minutes)
- 3 Tbsp Olive Oil or Perilla Oil
- 2 Tbsp Soy Sauce for Soup (for stir-frying eggplant)
Seasoning Sauce Ingredients- 1 Red Chili Pepper (seeds removed, finely chopped)
- 1 Green Chili Pepper (seeds removed, finely chopped)
- 2 Tbsp Soy Sauce (or soup soy sauce)
- 1 Tbsp Sesame Oil (perilla oil can also be used)
- A pinch of Toasted Sesame Seeds (adjust to taste)
- 1 Red Chili Pepper (seeds removed, finely chopped)
- 1 Green Chili Pepper (seeds removed, finely chopped)
- 2 Tbsp Soy Sauce (or soup soy sauce)
- 1 Tbsp Sesame Oil (perilla oil can also be used)
- A pinch of Toasted Sesame Seeds (adjust to taste)
Cooking Instructions
Step 1
First, wash two eggplants thoroughly under running water. Remove the stems, then cut each eggplant in half lengthwise, followed by diagonally slicing them into about 1cm thick pieces. This slicing method enhances the texture when cooked with the rice.
Step 2
Gently heat a pot over medium-low heat, add 3 tablespoons of olive oil, and introduce all the sliced eggplant. Stir-fry the eggplant until it softens and becomes evenly cooked. Once the eggplant has softened and is slightly golden, add 2 tablespoons of soup soy sauce and stir-fry briefly to let the flavors meld. The soup soy sauce adds a savory depth to the eggplant.
Step 3
To the pot with the stir-fried eggplant, add 2.5 cups of pre-soaked rice. Lightly stir-fry for about 30 seconds, ensuring the rice and eggplant are well mixed. Coating the rice grains with oil will help the rice cook up fluffy. Then, add water equivalent to the amount of soaked rice. (Generally, use a similar amount of water as rice, but adjust according to your rice cooker.)
Step 4
Close the pot lid and bring the water to a boil over high heat. As soon as the water starts to boil, immediately reduce the heat to the lowest setting. (If using a gas stove, adjust to the smallest flame.) Let it steam on low heat for 30 to 40 minutes. This slow steaming process ensures the rice is moist and tender all the way through.
Step 5
While the rice is steaming, let’s prepare the delicious seasoning sauce. Wash one red chili pepper and one green chili pepper, remove the seeds, and finely chop them. In a small bowl, combine 2 tablespoons of soy sauce, the chopped chili peppers, 1 tablespoon of sesame oil, and a pinch of toasted sesame seeds. Mix well to create the flavorful seasoning sauce. You can also use perilla oil if preferred.
Step 6
Once the steaming time is up, your pot rice is ready! Open the lid and gently fluff the rice with a spatula, mixing the rice and eggplant without mashing the grains. Serve the freshly cooked eggplant rice into bowls and top with the prepared seasoning sauce to your liking. Mix and enjoy this incredibly delicious dish! The harmony of fragrant eggplant and rice is truly exceptional.
