Ingredients
- null 1 cup RiceSelect® Premium Jasmine Rice
- null 1 large eggplant, 1-inch thick slices
- null 4 Tbsp vegetable oil, divided
- null 1 garlic clove, minced
- null ½ cup onion, thinly sliced
- null 1 tsp shrimp paste
- null 3 Tbsp soy sauce
- null ¼ cup water
- null ¼ tsp salt
- null ¼ tsp pepper
Instructions
- Prepare rice according to package directions.
- Brush eggplant slices with 2 Tbsp of oil and place on a grill. Cook until soft, and the skin is blistered and has some char. Remove eggplant and let it slightly cool, then chop.
- In a wok or large skillet (if wok not available) on high heat add remaining oil, onion, garlic, and shrimp paste. Stir fry for two minutes.
- Add in eggplant, soy sauce, and water. Stir and cover pan. Let simmer for 10 minutes.
- Serve ingredients over hot rice.